These falafels are packed with flavor! Your family will love them! Wrap in tortilla and top with yogurt sauce. Add other toppings such as tomatoes, lettuce and shredded cheddar cheese.
Ingredients
- chickpeas (garbanzo beans), drained and mashed with fork: 1 can (15 ounce can)
- panko bread crumbs: 0.75 cup
- unpeeled red potato: 1 piece (shredded)
- red onion: 0.25 cup (diced)
- garlic: 2 clove (crushed)
- egg: 1 piece
- olive oil: 1 Tbsp
- fresh cilantro: 1 Tbsp (chopped)
- lemon juice: 1 tsp
- ground cumin: 1 tsp
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- panko bread crumbs: 0.25 cup
- canola oil for frying: 1 cup
- plain yogurt: 1 cup
- fresh dill: 0.33333 cup (finely chopped)
- lemon: 0.5 piece (juiced)
- garlic salt: 0.5 tsp
- ground white pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Combine chickpeas, 3/4 cup panko bread crumbs, red potato, red onion, garlic, egg, 1 tablespoon olive oil, cilantro, 1 teaspoon lemon juice, cumin, salt, and black pepper in a large bowl.
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Form mixture into 2-inch patties. Place 1/4 cup panko crumbs in a shallow bowl. Gently press patties into the crumbs to coat.
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Heat canola oil in a large skillet over medium-high heat.
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Fry patties in the hot oil until golden brown, about 4 minutes per side. Set patties aside.
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Stir yogurt, dill, lemon juice, garlic salt, and white pepper together in a bowl. Serve sauce drizzled over falafels.
