Falafel with Yogurt Sauce

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup dried chickpeas (soaked overnight)
• •1/2 onion, chopped
• •2 cloves garlic, minced
• •1/4 cup fresh parsley, chopped
• •1/4 cup fresh cilantro, chopped
• •1 tsp ground cumin
• •1 tsp ground coriander
• •1/2 tsp cayenne pepper (optional)
• •1 tsp salt
• •1/2 tsp baking powder
• •1 tbsp flour (more if needed)
• •Oil for frying (such as canola or vegetable oil)
• •4 cups mixed greens
• •1 cup plain yogurt
• •1 tbsp lemon juice
• •1 tbsp olive oil
• •Salt and pepper to taste
• •Fresh herbs for garnish (optional)

Instructions

1. 1

   Drain and rinse the soaked chickpeas. Add them to a food processor with onion, garlic, parsley, cilantro, cumin, coriander, cayenne, and salt. Pulse until coarsely blended.

2. 2

   Add baking powder and flour to the chickpea mixture. Mix until fully combined. If the mixture is too wet, add more flour.

3. 3

   Form the mixture into small balls or patties, about 1-2 inches in diameter. Place them on a parchment-lined tray.

4. 4

   Heat oil in a deep pan over medium heat. Carefully add the falafel balls in batches, frying for about 3-4 minutes on each side until golden brown and crispy.

5. 5

   Remove the falafel with a slotted spoon and drain on paper towels.

6. 6

   In a bowl, mix yogurt, lemon juice, olive oil, salt, and pepper to create the yogurt sauce. Adjust seasoning to taste.

7. 7

   To serve, place mixed greens on a plate, top with crispy falafel, and drizzle with yogurt sauce. Garnish with fresh herbs if desired.