Ingredients
4
4 servings
- •1 (15 ounce) can chickpeas (garbanzo beans), drained and mashed with fork
- •¾ cup panko bread crumbs
- •1 small unpeeled red potato, shredded
- •¼ cup diced red onion
- •2 cloves garlic, crushed
- •1 egg
- •1 tablespoon olive oil
- •1 tablespoon chopped fresh cilantro
- •1 teaspoon lemon juice
- •1 teaspoon ground cumin
- •¼ teaspoon salt
- •¼ teaspoon ground black pepper
- •¼ cup panko bread crumbs
- •1 cup canola oil for frying
- •1 cup plain yogurt
- •⅓ cup finely chopped fresh dill
- •½ lemon, juiced
- •½ teaspoon garlic salt
- •¼ teaspoon ground white pepper
Instructions
- Combine chickpeas, 3/4 cup panko bread crumbs, red potato, red onion, garlic, egg, 1 tablespoon olive oil, cilantro, 1 teaspoon lemon juice, cumin, salt, and black pepper in a large bowl.
- Form mixture into 2-inch patties. Place 1/4 cup panko crumbs in a shallow bowl. Gently press patties into the crumbs to coat.
- Heat canola oil in a large skillet over medium-high heat.
- Fry patties in the hot oil until golden brown, about 4 minutes per side. Set patties aside.
- Stir yogurt, dill, lemon juice, garlic salt, and white pepper together in a bowl. Serve sauce drizzled over falafels.
Nutritional Facts
Per 4 servings
- Calories: 329
- Carbohydrate: 49g
- Fat: 13g
- Fiber: 4g
- Protein: 12g
- Sugar: 6g
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