Baked Mini Falafels with Tahini Sauce

Ingredients:

Be sure to use Greek Yogurt in the sauce. Tradition yogurt will make the sauce watery. Dried chickpeas will take at least 1 hour to soak (or soak overnight). DO NOT substitute with canned chickpeas here.

SAUCE

  • ½ c. 2% Greek yogurt
  • 1 Tbsp Tahini
  • 2 tsp fresh lemon juice
  • 1 ½ tsp minced fresh cilantro or parsley
  • ½ small garlic clove, minced
  • Salt and pepper to taste

FALAFEL

  • 6 Tbsp olive oil
  • 6 oz dried chickpeas, rinsed, picked, soaked
  • 5 scallions, chopped coarse
  • ½ c. fresh parsley leaves
  • ½ c. fresh cilantro leaves
  • 3 garlic cloves, minced
  • ¼ tsp ground cumin
  • ⅛ tsp ground cinnamon
  • 1 c. cherry tomatoes, stemmed and sliced thin

Preparation Instructions:

PREP THE SAUCE

  1. Whisk the yogurt, tahini, lemon juice, cilantro, garlic, ⅛ tsp salt, and pinch of pepper until smooth.
  2. Cover and refrigerate until needed.
    NOTE: Sauce may be made a day in advance and refrigerated. Season with additional lemon juice, salt and pepper to taste prior to serving.

PREP THE FALAFEL

  1. Adjust oven rack to middle position and heat to 375 degrees. Coat large baking sheet with ¼ c. oil and set aside.
  2. Process remaining 2 Tbsp oil, chickpeas, scallions, parley, cilantro, garlic, 1 tsp salt, ½ tsp black pepper, cumin, and cinnamon in food processor until smooth.
  3. Working with 1Tbsp at a time, shape into small patties (1”wide and ½” thick) and spread out over prepared baking sheet.

Cooking Instructions:

FINISH THE FALAFEL

  1. Bake until lightly browned on both sides (about 25 min), flipping over half way through baking time.
  2. Transfer to serving platter and top each with slice of tomato and 1 tsp of sauce. Serve.

NUTRITIONAL INFO:
Serving (3 patties + 3 tsp sauce)
Cal: 160, Fat 10g, Sat fat 1.5g, Chol 0mg, Carb 13g, Protein 5g, fiber 4g, sodium 170mg

Submitted By:

Lisa Scott MD

Ingredients:

Be sure to use Greek Yogurt in the sauce. Tradition yogurt will make the sauce watery. Dried chickpeas will take at least 1 hour to soak (or soak overnight). DO NOT substitute with canned chickpeas here.

SAUCE

  • ½ c. 2% Greek yogurt
  • 1 Tbsp Tahini
  • 2 tsp fresh lemon juice
  • 1 ½ tsp minced fresh cilantro or parsley
  • ½ small garlic clove, minced
  • Salt and pepper to taste

FALAFEL

  • 6 Tbsp olive oil
  • 6 oz dried chickpeas, rinsed, picked, soaked
  • 5 scallions, chopped coarse
  • ½ c. fresh parsley leaves
  • ½ c. fresh cilantro leaves
  • 3 garlic cloves, minced
  • ¼ tsp ground cumin
  • ⅛ tsp ground cinnamon
  • 1 c. cherry tomatoes, stemmed and sliced thin

Preparation Instructions:

PREP THE SAUCE

  1. Whisk the yogurt, tahini, lemon juice, cilantro, garlic, ⅛ tsp salt, and pinch of pepper until smooth.
  2. Cover and refrigerate until needed.
    NOTE: Sauce may be made a day in advance and refrigerated. Season with additional lemon juice, salt and pepper to taste prior to serving.

PREP THE FALAFEL

  1. Adjust oven rack to middle position and heat to 375 degrees. Coat large baking sheet with ¼ c. oil and set aside.
  2. Process remaining 2 Tbsp oil, chickpeas, scallions, parley, cilantro, garlic, 1 tsp salt, ½ tsp black pepper, cumin, and cinnamon in food processor until smooth.
  3. Working with 1Tbsp at a time, shape into small patties (1”wide and ½” thick) and spread out over prepared baking sheet.

Cooking Instructions:

FINISH THE FALAFEL

  1. Bake until lightly browned on both sides (about 25 min), flipping over half way through baking time.
  2. Transfer to serving platter and top each with slice of tomato and 1 tsp of sauce. Serve.

NUTRITIONAL INFO:
Serving (3 patties + 3 tsp sauce)
Cal: 160, Fat 10g, Sat fat 1.5g, Chol 0mg, Carb 13g, Protein 5g, fiber 4g, sodium 170mg