Name: Crispy falafel with tahini sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 cup canned chickpeas, drained, rinsed, and patted dry; 1 large egg white; 1/3 cup panko breadcrumbs; 1 clove garlic, peeled; 3 tbsp fresh parsley; 1 tsp cumin; 1 tsp salt; 1 tsp olive oil; 1/2 cup plain nonfat Greek yogurt; 2 tsp tahini; 1 tbsp lemon juice; 1 tbsp water; 3.5 oz cucumber, diced; 1/3 cup cherry tomatoes, halved; 2 tbsp red onion, finely diced

Instructions

Prep 20 min · Cook 10 min

In a food processor, pulse the chickpeas, garlic, parsley, cumin, panko, and half the salt until a coarse paste forms. Add the egg white and pulse a few times more until the mixture holds together. Chill the mixture in the refrigerator for 10 minutes to set.
In a small bowl, whisk together the Greek yogurt, tahini, half the lemon juice, the water, and half of the remaining salt until smooth and drizzling consistency.
In a medium bowl, combine the cucumber, cherry tomatoes, and red onion with the rest of the lemon juice. Set aside but do not salt yet.
With wet hands, shape the chickpea mixture into 5 patties about 1/2-inch thick. Heat the olive oil in a 12-inch nonstick skillet over medium heat. Add the patties and cook for 4 minutes, flip carefully, and cook for 4 minutes more until deeply golden and firm. Done when browned and firm to the touch, 160°F.
Drain the falafel on a paper towel for 1 minute. Drain any excess liquid from the salad and toss with the remaining salt. Plate the falafel with the salad and spoon the tahini yogurt sauce over the top.

Nutrition

Ingredients

Instructions

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