Crispy Falafel With Yogurt Dip

Crispy Falafel With Yogurt Dip
Anna Williams

Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

2
15-ounce cans chickpeas, drained and rinsed well
1/4
cup
fresh lemon juice
1
shallot or 1/2 small onion, finely diced
1/2
teaspoon
ground cumin
1/2
teaspoon
red pepper flakes
3
garlic cloves, minced
2
teaspoons
kosher salt
3
tablespoons
fresh parsley, chopped
1 1/2
cups
bread crumbs
2
eggs, whisked
1 1/2
cups
plain yogurt
1/8
teaspoon
freshly ground pepper
1/4
cup
canola oil

Directions

  1. In a food processor or blender, process the chickpeas, lemon juice, and ¼ cup of water until almost smooth. Transfer to a large bowl.
  2. Add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon salt, 2 tablespoons parsley, and ½ cup bread crumbs. Mix well. Roll into sixteen 2-inch-diameter balls and flatten slightly to form patties.
  3. Place remaining bread crumbs in a dish. Dip the patties in the eggs, then roll in the bread crumbs, coating evenly.
  4. In a medium bowl, combine the yogurt and pepper with the remaining garlic, salt, and parsley. Mix well. Cover and set aside.
  5. Heat half the oil in a skillet over medium heat. Cook 8 patties until golden brown, about 2 minutes per side. Drain on paper towels.
  6. Add remaining oil, if necessary, and cook remaining patties, 2 minutes per side. Drain. Serve with the yogurt dip.
Kay Chun
August 2002

Nutritional Information

  • Per Serving
  • Calories From Fat 210
  • Fat 24 g
  • Sat Fat 4 g
  • Cholesterol 118 mg
  • Sodium 1,636 mg
  • Protein 20 g
  • Carbohydrate 57 g
  • Sugar 8 g
  • Fiber 8 g
  • Iron 4 mg
  • Calcium 242 mg
What does this mean? See Nutrition 101.