Baked Chickpea and Herb Falafel with Lemon Dill Tatziki
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.
preparation
preparation time
20 mins
cook time
30
servings
4
calories
340
ingredients
2 cans chickpeas
1 garlic clove
1 teaspoons cumin
1 teaspoons coriander
0.5 teaspoons crushed red pepper flakes
2 tablespoons cilantro chopped
1 tablespoons whole wheat flour
1 teaspoons baking powder
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!
Kari Karch
Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.
