This healthy recipe will have your guests singing ‘Opa’ throughout the house! I love to top these falafels with hummus, slow roasted tomatoes, pickled red onion, and cucumber slices. It’s great in a whole wheat pita or on their own. Freeze a batch to make dinner in a breeze. And the best part…they are super cost efficient to make. That makes me say Opa for sure!
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preparation
preparation Time15 mins
cook Time
30 mins
servings
4
calories
431 per serving
ingredients
- 3 Cans of garbanzo beans, drained and rinsed
- 2 tablespoons whole wheat flour
- 1 teaspoons baking powder
- 3 tablespoons cilantro, rough chop
- 2 tablespoons parsley, rough chop
- 1 tablespoons cumin
- 1 teaspoons corriander
- 1 teaspoons crushed red pepper flake
- 1/2 teaspoons kosher salt
- 1/2 teaspoons black pepper
- 2 tablespoons extra virgin olive oil
- 1/2 cup Greek yogurt
- 1/4 cup low-fat sour cream
- 2 lemons, juiced
- 1 English cucumber, grated
- 2 tablespoons red wine vinegar
- 1/2 teaspoons kosher salt
- 1/2 teaspoons black pepper
directions
Directions
Preheat oven to 350*. In a large food processor, add all the ingredients up until the Greek yogurt and pulse until a paste is formed. Taste mixture for seasoning. Remove from bowl and form into 16 patties. Place patties on a non-stick baking sheet and bake for 15 minutes. Flip and bake for 15 minutes more. Remove and let cool. In a medium bowl, add the Greek yogurt, sour cream, and remaining ingredients. Whisk and chill for 1 hour prior to serving with baked falafels.
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