Falafel Fritters Bowl with Cucumbers and Yogurt Sauce

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

2 15-ounce cans chickpeas, drained

1 large egg

2 tablespoons cornstarch

2 teaspoons ground cumin

¼ cup finely chopped parsley, plus 1 cup whole leaves with tender stems

¾ cup plain whole-milk Greek yogurt, divided

Kosher salt, freshly ground pepper

1 medium red onion

8 tablespoons olive oil, divided

2 tablespoons fresh lemon juice (from about ½ lemon), plus wedges for serving

4 Persian cucumbers or ½ English hothouse cucumber, cut into 1-inch irregular pieces

Directions at bonappetit.com

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