Easy falafel with creamy tahini sauce

3 Points

Prep Time: 0:10 Cook Time: 0:10 Total Time: 0:20 Difficulty: Easy Servings: 3 Source:

Ingredients

2 Tbsp tahini sesame butter

1 Tbsp plain fat free greek yogurt

1 tsp fresh lemon juice

1/2 tsp minced garlic

1/4 tsp kosher salt

1/4 tsp ground cumin

15 oz , rinsed and drained canned chickpeas

1/2 cup(s) , chopped fresh parsley

6 large , coarsely chopped uncooked scallion(s)

1/4 cup(s) all-purpose flour

2 clove(s) garlic clove

1 tsp baking powder

1 tsp ground cumin

1/4 tsp kosher salt

Directions

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

Nutrition

3 smart points