Name: Crispy Falafel with Tahini Yogurt Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 cup lupini beans; 0.5 cup fresh parsley; 0.5 cup fresh cilantro; 2 clove garlic; 1 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp avocado oil; 0.75 cup nonfat greek yogurt; 1 tbsp tahini; 1 tbsp lemon juice; 0.5 cup cucumber

Nutrition

Per serving

546 calories

Protein: 43g; 29% of calories
Carbs: 39g; 26% of calories
Fat: 29g; 44% of calories

Instructions

Prep 15 min · Cook 10 min

Rinse and drain the lupini beans thoroughly, removing any skins if necessary.
In a food processor, combine the lupini beans, parsley, cilantro, garlic, cumin, coriander, salt, and pepper.
Pulse the mixture until it is finely minced and holds together when pressed, but is not a complete paste.
Form the mixture into 6 equal-sized patties, about 1/2 inch thick.
In a small bowl, whisk together the Greek yogurt, tahini, and lemon juice until smooth to create the sauce.
Heat the avocado oil in a large non-stick skillet over medium heat.
Place the falafel patties in the skillet and cook for 4 to 5 minutes per side until they are golden brown and crispy.
Dice the cucumber into small pieces while the falafel finishes cooking.
Serve the warm falafel patties topped with a generous dollop of tahini yogurt sauce and the fresh diced cucumber.

Nutrition

Ingredients

Instructions

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