Falafel with Yogurt-Herb Sauce

Big Flavors from a Tiny Kitchen - Ashley Covelli

5 from 2 votes

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Servings: 6 -8 pieces

For Yogurt-Herb Sauce:

For Falafel:

1-15 ounce can chickpeas garbanzo beans, washed and drained
¼ cup loosely chopped parsley
2 cloves garlic
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon paprika
2 tablespoons red onion
¼ cup flour* set aside 2 tablespoons on plate for coating finished falafel balls
Salt and pepper to taste
Vegetable oil

For serving:

To make Yogurt-Herb Sauce, mix ingredients in a small bowl and refrigerate until ready to serve.
Begin heating vegetable oil on high heat in a deep sauce pan (oil should come about 1 inch up the side of the pan).
Place remaining ingredients (minus 2 tablespoons of flour) into a food processor or blender. Process until fairly even consistency is reached, leaving some larger chickpea chunks, if desired.
Form golf ball sized balls of batter, and flatten slightly. Coat lightly in remaining flour.
Add falafel discs to oil when hot and fry about 4 minutes, until golden on all sides. Remove to a paper towel-lined plate to drain off excess oil.
Serve falafel warm, wrapped in pita or other flat bread. Top with Yogurt-Herb Sauce, tomato, tahini, red onion and Sriracha, if desired.

Recipe from Big Flavors from a Tiny Kitchen - Ashley Covelli (Adapted from Just Braise)

*Optional: use Gluten Free