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Falafel with Yogurt Tahini Sauce

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Servings: 14 mini falafels
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 15 minutes

Ingredients  

  • 1 15 ounce can garbanzo beans, drained and rinsed
  • 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 kosher salt
  • olive or canola oil for pan searing
  • greek yogurt
  • 1/2 cup yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoos tahini

Instructions 

For the Falafel:

  • 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.
  • 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.
  • 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.
  • 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).
  • Remove the patties from the pan and place on a paper towel lined plate (to absorb any extra oil).
  • Cook the remaining patties.
  • Cool and serve with yogurt sauce.

For the Tahini Sauce:

  • 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.

Nutrition

Calories: 50kcal | Carbohydrates: 10g | Protein: 2g | Sodium: 200mg | Fiber: 2g
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