Falafel with Yogurt Tahini Sauce

falafel-with-tahini-yogurt-sauce.jpg

In my ongoing quest to find foods that are both healthy and easy for toddlers 
to hold themselves, I decided to make falafels for Kenya. The only 
trick to this dish is to make them suitable for his little taste-buds without having to fry them in gallons of oil like most falafel recipes call for.

Falafels are made with a base of garbanzo beans, a legume also known as 
chickpeas. Have you ever looked closely at a chickpea? Some say they 
look like a chick's beak, hence the name. Beak or no beak, they're a powerhouse of 
fiber. Fiber is an important part of a little one's diet because it tends to fill them up longer then other foods, giving them energy to run around and 
play. Garbanzo beans are an excellent vegetarian source of protein and are 
high in calcium, magnesium and folate.

I also added a little yogurt dipping sauce alongside this recipe which boosts the nutritional content of the meal even more and adds a little fun for the kids. Now, if I can only 
get my husband out of Kenya's food, which is slowly becoming “their” food. My husband figures that if what Kenya's eating is super healthy, he wants to eat it too. Like father, like son. Or should I say, like son, like father?!


We used these to make this recipe_


[amd-recipeseo-recipe:533]

comment on this post

Falafel with Yogurt Tahini Sauce (Make 14 Mini Falafel)

Prep Time: 5 mins Cook Time: 8 mins

nut free

Ingredients

  • 1 15 Oz Can Cooked Chick Peas (Garbanzo Beans), rinsed and drained
  • 1 Garlic Clove
  • 1/4 Cup onion, chopped
  • 1/4 Cup Cilantro, chopped
  • 1/4 Cup Parsley
  • 1/2 Cup bread crumbs
  • 1 Tsp cumin
  • 1/2 Tsp Salt
  • Olive, Vegetable or Canola Oil for pan searing
  • Yogurt Tahini Sauce: greek yogurt
  • 1/2 cup yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoos tahini

Preparation

For the Falafel:
1. Place the first 8 ingredients in a food processor and puree. Make sure the mixture is throughly combined. Scrape down the sides of the mixture as needed.
2. With moist hands (so the mixture doesn’t stick to your hands) form patties using about 1 tablespoon of the mixture and place on a plate while you form the remaining patties.
3. In a medium saute pan, heat around 2 tablespoons of oil over medium heat. You want the pan to have a thin coating of oil.
4. Add half of the patties to the pan and saute for 4 minutes on each side or until golden (you may have to add a little more oil if your pan get too dry).
5. Remove the patties from the pan and place on a paper towel lined plate (to absorb any extra oil).
6. Cook the remaining patties.
7. Cool and serve with yogurt sauce.
For the Tahini Sauce:
1. Place all the ingredients in a bowl and stir to combine.

To Freeze: After step 2, place patties on sheet tray and freeze for 30 minutes or until frozen then transfer to a ziploc bag,label and freeze up to 4 months. When ready, defrost in fridge for 24 hours and follow steps, 3-7.
Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

leave a comment

12 comments

  • Millet Cakes Weelicious ™ Fast, Easy & Fresh Homemade Baby Food Babyfood Recipes And Now Toddler Food too!

    [...] to prepare and take only minutes to cook. 
Their nutty flavor comes out even more when you add a yogurt tahini sauce for your little one to eat with it. Millet is one of the least allergic and most digestible grains. [...]

    leave a comment

  • Ivy

    Catherine!! These were so yummy!! Thank you so much! Miss V ate them ALL up...

    leave a comment

  • Catherine

    Hi Catherine- I tried this recipe and followed the directions, but my patties came out (while delicious and golden) too soft and broke as soon as you picked them up. like it needed a binder?
    any suggestions?

    leave a comment

    • Catherine

      Your chickpeas may have been a little dry or you just needed to puree them a little longer in the food processor. I'm afraid that if you had an egg white, it will get too liquid and will not hold together. Also if you mold them too thin , they will break. Did you use 1 tbsp at a time to make them?

      leave a comment

  • Bella

    These taste great, my 11 month old loves them! Falafals in general can be a bit dry so I added 2 tablespoons of plain yogurt to the mixture. They turn out perfect every time! Thanks!

    leave a comment

  • Jo

    Just found this recipe, which is great , so quick and cheap to make – though my two and a half year old was a bit bit suspicious of them at first. I actually cook them without oil by plonking them in the oven in a non-stick muffin tin. till turned out scrumptious.

    leave a comment

  • Stefani

    To make these gluten free I used Bob's Red Mill Almond Flour instead of the bread crumbs and I just let the mixture sit for about 15 minutes and then formed into patties and cooked them in my nonstick ceramic pan (no oil) and they were wonderful!

    leave a comment

  • Betty

    Have you ever tried putting this mixture into a casserole dish & baking it & then cutting it into squares? Wondering how that would come out since I hate pan frying things.

    leave a comment

    • Catherine

      That is an interesting approach! I have not tried that, but I think it just might work. If you try will you let me know your results?

      leave a comment

  • Smiley

    If you don't have fresh parsley and/or cilantro how much dried would you put in the mixture?

    leave a comment

    • Catherine

      I would use 1 tablespoon each of the dried herbs!

      leave a comment

  • Angela

    Delicious! I left out fresh parsley because I don't care for it (I know I am weird). It made 10 palmed sized patties. This was wonderful and super easy!, thank you!

    leave a comment