Falafel with Tahini Yogurt
Yield: 12 small patties
 
Ingredients
For the Falafel:
  • 3 cups cooked chickpeas (2 15oz cans), drained and rinsed
  • 1 yellow onion, diced
  • 2 cloves garlic, roughly chopped
  • ¼ cup fresh parsley
  • ¼ cup fresh cilantro
  • ½ tsp cayenne pepper
  • 1½ tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cardamom
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • ¼ cup flour (feel free to try chickpea flour here, especially if you want to keep it gluten free)
For the Tahini Yogurt:
  • ¼ cup tahini paste
  • ¾ cup plain greek yogurt
  • 1 clove of garlic, minced
  • ½ cup water
  • juice of 1 lemon
  • salt and pepper
Serve with pita or naan, pickled red onion, lettuce
Instructions
  1. Preheat the oven to 400˚F.
  2. Combine all of the falafel ingredients in a food processor and pulse until finely chopped but not quite a paste.
  3. Form into patties – use a ¼ cup measure and gently press into a patty.
  4. 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.
  5. Place onto a cookie sheet and sauté the second batch if necessary.*
  6. Finish cooking the falafel in the oven – about 20 minutes.
  7. 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/