Easy falafel with creamy tahini sauce
Tahini sesame butter
Plain fat free Greek yogurt
Fresh lemon juice
15 oz, rinsed and drained
½ cup(s), chopped
6 large, coarsely chopped
- In small bowl, whisk ingredients for tahini: tahini paste, yogurt, lemon juice, minced garlic, 1/4 tsp kosher salt, 1/4 tsp ground cumin, and 1 tbsp warm water. Keep tahini chilled until ready to serve.
- In food processor, pulse together falafel ingredients: chickpeas, parsley, scallions, flour, garlic cloves, baking powder, 1 tsp cumin, and 1/4 tsp kosher salt until well combined and finely chopped. Form mixture into 12 evenly sized balls, using 1 heaping tbsp for each. On parchment-lined baking sheet, place balls and flatten slightly into disks.
- Heat large nonstick skillet over medium. Coat falafel with nonstick spray. Add falafel to skillet and panfry until lightly browned and crispy, 2 to 3 minutes per side. Serve falafel with tahini.
- Per serving: 4 falafel and 1½ tbsp sauce