Falafel Fritters Bowl with Cucumbers and Yogurt Sauce

Ingredients

• 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

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