Combine all of the falafel ingredients in a food processor and pulse until finely chopped but not quite a paste.
Form into patties – use a ¼ cup measure and gently press into a patty.
Heat a few tablespoons of oil in a large non-stick pan and sauté falafel 3-4 minutes on either side, until golden brown – don’t crowd them in the pan, it will probably take two batches.
Place onto a cookie sheet and sauté the second batch if necessary.*
Finish cooking the falafel in the oven – about 20 minutes.
Meanwhile, make the tahini yogurt: combine all ingredients in a bowl and whisk together (be patient here and whisk slowly or you will end up with lemon juice all over the place).
Notes
*you can freeze the patties at this point – freeze in a single layer, not touching and once frozen place in a ziploc bag. Thaw in fridge or on counter and cook in 400˚F oven for 20 minutes.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/falafel-with-tahini-yogurt/