Are you a fan of falafel? Then you don’t want to miss this recipe from the Kenmore In-house Chef Kari Karch! She shares her recipe for baked chickpea and herb falafel with lemon dill tatziki.
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preparation
preparation Time20 mins
cook Time
30 mins
servings
4
calories
340 per serving
ingredients
- 2 cans chickpeas
- 1 garlic clove
- 1 teaspoons cumin
- 1 teaspoons coriander
- 1/2 teaspoons crushed red pepper flakes
- 2 tablespoons cilantro, chopped
- 1 tablespoons whole wheat flour
- 1 teaspoons baking powder
- salt and pepper to season
- 1 large English cucumber, grated
- 1 cup Greek yogurt
- 2 tablespoons low fat sour cream
- 1 lemon, juiced
- 2 tablespoons dill, chopped
- 1 tablespoons red wine vinegar
directions
Preheat oven to 400*. In a food processor, combine first 10 ingredients and pulse to combine. Form falafel mixture into patties and place onto a non-stick cookie sheet. Bake for 15 minutes, flip and bake for 10 more minutes. While the falafels are baking, make the tatziki sauce by placing remaining ingredients into a bowl and whisk. This can be made a day ahead. Once falafels are done, place them into whole wheat pita's with the tatziki and any other fresh ingredients desired. I like to add cucumbers, pickled red onion, and hot sauce. Enjoy!