These falafels topped with yogurt-dill sauce are loaded with herbs and spices for a hearty dish. Wrap in a tortilla for lunch or dinner.
Ingredients
1 can (15oz)
Chickpeas, canned, low sodium
(rinsed and drained)
3/4 cup
Panko bread crumbs
1 small potato(s)
Red potato
(shredded)
1/4 cup
Red onion
(diced)
2 clove(s)
Garlic
(crushed)
1 large
Egg
1 tbsp
Extra virgin olive oil
1 tbsp
Cilantro (coriander)
(chopped fresh)
1 tsp
Lemon juice
1 tsp
Cumin
(ground)
1/4 tsp
Salt
1/4 tsp
Black pepper
1/4 cup
Panko bread crumbs
1 cup
Canola oil
(for frying)
1 cup
Plain yogurt, 1- 2% M.F.
1/3 cup
Dill, fresh
(finely chopped)
1/2 whole lemon(s)
Lemon juice
1/2 tsp
Garlic salt
1/4 tsp
White pepper
(ground)
Instructions
In a large bowl, mix together the first 12 ingredients for the falafel: chickpeas, panko breadcrumbs, grated red potato, chopped red onion, minced garlic, egg, olive oil, chopped cilantro, lemon juice, cumin, salt, and black pepper.
Shape the mixture into 2-inch patties. Pour 1/4 cup of panko into a shallow dish and lightly press each patty into the crumbs to coat both sides.
Heat canola oil in a large skillet over medium-high heat. Fry the patties until golden brown and crisp, about 4 minutes per side. Set aside on a paper towel-lined plate.
In a separate bowl, mix the yogurt, chopped dill, lemon juice, garlic salt, and white pepper. Drizzle the sauce over the falafel when serving.
