This recipe is a great vegetarian dish for when you’re tired of meat or just want something a little different. I'm not sure how authentic this is, but it sure tastes good. From the Eating Well, Living Thin website
In food processor place onion, parsley, and garlic. Pulse until finely minced.
Add drained chickpeas and pulse just until they are mashed, but not a paste You want very small chunks of beans.
Transfer to a bowl and mix in the egg white, cumin, cilantro, salt, pepper, oregano, cayenne, lemon juice, baking powder, and olive oil.
Stir in the bread crumbs.
Chill for 15 minutes to allow the crumbs to soak up the liquids and the patties will hold together better.
Heat a small amount of oil in a nonstick frying pan, or spray with nonstick spray. Heat pan over medium-low.
Form patties from 1/8 cup of falafel mixture. These are very soft so keep them more rounded, as they will flatten slightly when turned. Fry patties until golden brown on each side.
In a small mixing bowl blend together the yogurt, sour cream, grated cucumber, garlic powder, sugar, and dill weed. Season with salt and pepper to taste. Chill. This is best if made a couple hours in advance.