- Dish type
These flavourful falafels are loaded with herbs and spices and topped with a yogurt-dill sauce. Wrap in a tortilla for lunch or dinner.
2 people made this
- 1 (400g) tin chickpeas, drained and mashed with fork
- 75g panko breadcrumbs
- 1 small unpeeled potato, grated
- 40g diced red onion
- 2 cloves garlic, crushed
- 1 egg
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh coriander
- 1 teaspoon lemon juice
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 25g panko breadcrumbs
- 250ml rapeseed oil for frying
- 250ml plain yogurt
- 10g finely chopped fresh dill
- 1/2 lemon, juiced
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground white pepper
MethodPrep:30min ›Cook:15min ›Ready in:45min
- Combine chickpeas, 75g panko breadcrumbs, grated potato, red onion, garlic, egg, 1 tablespoon olive oil, fresh coriander, 1 teaspoon lemon juice, cumin, salt and black pepper in a large bowl.
- Form mixture into 5cm round patties. Place 25g panko breadcrumbs in a shallow bowl. Gently press patties into the breadcrumbs to coat.
- Heat oil in a large, deep pan over medium-high heat.
- Fry falafels in the hot oil until golden brown, about 4 minutes per side. Set falafels aside.
- To make the sauce: Stir yogurt, dill, lemon juice, garlic salt and white pepper together in a bowl. Serve sauce drizzled over falafels.
Reviews & ratingsAverage global rating:(47)
Reviews in English (36)
by New to Cooking
this is a fantastic receipe.even my potato loving husband liked it. i add fresh chopped mint and dry mango powder to the beans mixture for added flavor.-06 Apr 2012
Excellent recipe!! I have made falafels from a different recipe and even from a box, but these were the best!! My introduction to Falafels were in a restaurant--inside a soft tortilla-like shell with cucumbers, but these have such a rich flavor that I didn't miss the tortilla or the cucumbers. Thank you for this recipe! Excellent!-18 Apr 2012
Great way to get some fiber in my family without them knowing what it was made from. I was able to make early in AM and reheat on baking stone and they were just as good as when I took them out of oil the first time. I used coconut oil instead of canola. Wonderful dill sauce too.-20 Mar 2013
- 1 cup plain soy or regular yogurt
- 2 tablespoons chopped fresh dill
- 2 teaspoons lemon zest
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 4 4-ounce salmon fillets
- 1 tablespoon canola oil
- 3 cloves garlic, finely chopped
- 2 cups cooked mixed fresh vegetables or thawed frozen mixed vegetables
- Salt and pepper, to taste
In a medium bowl combine the yogurt, dill, lemon zest, and olive oil. Mix well and set aside.
In a large saute pan, melt butter and sear salmon fillets on medium-high heat, flesh side down, for about 3 minutes. Turn the fillets over and cook for about 3 more minutes. Place fish on a warm serving plate.
Heat canola oil saute garlic until fragrant. Add vegetables saute until heated through. Season with salt and pepper to taste
To serve, arrange vegetables around fish fillets and spoon yogurt sauce over fish. Serve warm.
Keto, low carb, vegan falafel
I grew up in Chicago and was surrounded by delicious food from many different cultures. I love Mediterranean food and if you haven’t tried a falafel, please run(not walk but RUN) to get one! I was first introduced to falafels in high school. One of my best friends was from Syria, I enjoyed my first falafel in her home AND FELL IN LOVE. Normally falafels are made from chickpeas and seasonings then deep-fried to create a crispy texture. This recipe makes a low carb version fit for the ketogenic diet using hemp seeds and cauliflower rice.
To be honest I had never used hemp seeds before this recipe. Hemp seeds are high in protein and healthy fats making them great for anyone following a vegan diet. The hemp seeds created a crunchy exterior that you experience with a traditional falafel. I added a greek yogurt sauce(recipe included below).
Falafels with yogurt-dill sauce recipe - Recipes
Yield: 4 servings (serving size: 1 sandwich)
- 4 cups water
- 1 cup lentils, rinsed and picked over
- 1 onion, finely chopped
- 1 carrot, diced
- ¾ teaspoon salt
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/3 cup whole wheat seasoned bread crumbs
- 1 large egg white
- 4 tablespoons extra virgin olive oil
In a medium saucepan combine water, lentils, onion, carrot and ½ teaspoon salt and bring to a boil over medium-high heat. Stir and simmer covered for 30 minutes.
Drain and cool. In a food processor, combine lentil mixture, remaining salt, spices, bread crumbs and egg white. Pulse until combined. In the meantime, heat 2 tablespoons olive oil in a large skillet (swirl to coat pan), until oil is hot enough that a droplet of water sizzles.
Shape falafel mixture into small, round, approximately 1 inch balls. Drop in oil (be careful not to splatter hot oil!) and fry in batches, adding more oil as necessary, until golden brown on both sides (approximately 3-5 minutes). Remove and place on paper towels to soak up excess oil.
For the tahini sauce:
- 2 garlic cloves, minced
- 1/3 cup tahini paste
- 1 tablespoon extra virgin olive oil
- Juice from 1 fresh lemon
- ¼ cup water
- ¼ teaspoon salt
In a food processor, mince garlic cloves. Add tahini, olive oil, lemon juice, water and salt and puree until mixture is well blended. Mixture should be thin and pour able.
For the Greek yogurt sauce:
- 1 garlic clove
- 1 cup non-fat, 0% plain Greek yogurt
- 2 teaspoons extra virgin olive oil
- Juice from ½ a fresh lemon
- 2 tablespoons chopped fresh dill
In a food processor, mince garlic clove. Add yogurt and olive oil and pulse until blended. Add in lemon juice and pulse again until mixture is blended. Pour yogurt mixture into serving dish, add in dill and stir to blend.
For the pita pockets:
- 2 large whole wheat pita bread
- ½ cup chopped tomato
- ½ cup peeled and chopped cucumber
- 1 cup shredded lettuce (I use spinach or red leaf, for the most nutrition)
Cut whole wheat pita bread in half to make two pockets. Pour a tablespoon or two of tahini sauce inside each pita half. Fill each pocket with falafel, cucumber, tomato and spinach.Top with yogurt sauce and serve.
Nutritional Information per Serving (1 pita pocket sandwich with 2 falafels, ½ vegetables, 2 tablespoons tahini and 2 tablespoons Greek yogurt sauce):
Calories: 428, Fat: 21 g, Cholesterol: 1 mg, Sodium: 607 mg,
Carbohydrate: 50 g, Dietary Fiber: 8 g, Sugars: 7 g, Protein: 14 g
Baked Falafel Burgers
I remember the first time I ever tried Middle Eastern food. I was in college working at a breakfast restaurant and my coworker kept telling me about her favorite local restaurant that served a killer vegetarian appetizer platter.
Up until that point, I had literally never heard of falafel or pita and had yet to jump on the hummus bandwagon. It was all a mystery to me.
But that all changed one day after work when she convinced me to join her for lunch. One bite in and I was ruined. Since then, Middle Eastern and Mediterranean have become two of my absolute favorite cuisines. I practically have hummus pumping through my veins at this point.
Though I have mastered the art of Vegan Gluten-Free Falafel, I’ve been craving a falafel burger these days. There’s something so substantial about a burger, and the flavors of Middle Eastern cuisine lend themselves perfectly to toppings and sauces galore.
This recipe is simple, requiring just 7 ingredients. Plus, it’s seriously well spiced with infusions from both garlic and cumin for a tangy, smoky flavor that I absolutely adore.
They’re also baked for a healthier touch, though I do prefer giving them a little sauté beforehand to form an extra crust on the outside. I’m kind of a texture snob.
These burgers are super versatile! Serve them on pita for a more traditional falafel feel, atop greens for a seriously substantial salad, or wrapped in chard for a naturally gluten-free option.
As for sauces, hummus makes a lovely touch! Otherwise, my go-to Garlic Dill sauce is magic. You really can’t go wrong.
I’m kind of smitten with these burgers. They’re:
Crusty on the outside
Tender on the inside
& Seriously satisfying
I suspect even carnivores would dig this dish. It’s so hearty and substantial with nearly 10 grams of protein and 5 grams of fiber per burger! That’s a seriously satisfying and healthy meal even picky eaters will love.
If you guys make this recipe, you know the drill: Let us know!
Take a picture and tag it #minimalistbaker on Instagram so we can see! Or PIN it to save for later. I always love scouring my Yummy Eats board when our meal plan is looking grim. Or, when in doubt, 31 Meals to the rescue. Cheers, friends!
This Yogurt Sauce Makes Everything Better
I can't think of a single dish that wouldn't be improved by yogurt sauce. You know that now eye roll-inducing gag from My Big Fat Greek Wedding in which the father thinks that Windex is the cure for pretty much everything? That's how I feel about yogurt sauce, aka anything in which salt and other ingredients (often an acid like fresh lemon juice) are mixed with plain (non-flavored) Greek yogurt. (Extra points for the rich, full-fat stuff.)
Yogurt sauce is great cheap trick for livening up a bunch of leftovers—from yesterday's grain salad to the weekend's fritatta—or even whatever wilty, seen-better-days veggies that happen to be hanging around in your fridge waiting to be roasted or stir-fried. Or, yes, you can get fancier and use yogurt sauce on grilled lamb chops, crispy-skinned salmon fillets, and basically anything involving pita. And, because I have such deep affinity for the stuff, I have a tendency to spoon it over dishes that other people might claim are a bridge too far. Pasta? I've yogurt-sauced it. A dollop on some chicken tacos? Not mad about it. A drizzle over some avocado toast? Yes, please
This falafel fritter recipe uses yogurt sauce in its simplest form: lemon juice, salt, pepper. There's literally nothing to master. You just stir and eat.
From there, try different riffs. Grated garlic is a good start. I'm definitely in support of some dairy-on-dairy action by mashing some feta cheese into the sauce. Fresh herbs like chives, parsley, mint, or cilantro are always welcome. Warmer spices like paprika or cumin are invited as well. Go crazy: Add a jalapeño or scallions. Mustard should join the party too. Once you've really mastered things, try the recipe pictured above.
If the sauce feels to thick, thin it with a little water. And if you want to just eat it straight from the bowl and call that dinner, we support you.
- Heat the oven to 425°F.
- In a food processor, pulse the chickpeas, 2 Tbs. of the oil, the cumin, coriander, 1 tsp. salt, and 1/2 tsp. black pepper into a chunky paste. Add the onion and breadcrumbs and pulse until the mixture tightens up. You should be able to easily form it into a patty—add more breadcrumbs as needed. Gently form the chickpea mixture into twelve 1/2-inch-thick patties.
- Heat 2 Tbs. of the oil in a 10-inch nonstick skillet over medium heat until shimmering hot. Add 6 of the patties and cook until nicely browned, about 2 minutes. Flip and cook the other sides until browned, 1 to 2 minutes more. Transfer the patties to a baking sheet. Repeat with 2 Tbs. more oil and the remaining six patties. Bake the patties until heated through, about 5 minutes.
- Meanwhile, toss the tomatoes and cucumber with the lemon juice, the remaining 1 Tbs. oil, and salt to taste.
- Split the pitas and stuff them with the falafel and tomato-cucumber salad.
Savor this sandwich with a side of Grilled Eggplant with Feta and Herbs.
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How to Make Halal White Sauce, and Make Every Food Taste Better
New York might be famous for its hot dog carts, but no native New Yorker I know would ever be caught dead at one. Why bother, when the cumin-scented aroma of the halal cart is wafting from right around the corner? Stand in line (and it's usually a long one during the lunch rush), and eventually your reward will come: a pita sandwich or platter topped with spiced, shaved pieces of gyro-style chicken, beef, and/or lamb, maybe with a few ceremonial pieces of sauteed onion and pepper, maybe a tomato slice or two. And wait, I almost forgot: Each and every plate gets absolutely doused in a mysterious, irresistible condiment called, simply, "white sauce."
How to Make Gyro Meat at Home
Let's all be clear about this: white sauce isn't yogurt sauce. And it isn't tahini sauce, either. White sauce is another thing entirely, an Americanized concoction reportedly first invented by the owners of one of the most popular carts, The Halal Guys, in the 90's. It' tangy like yogurt sauce, garlicky like a good tahini, but with a luscious creaminess that's all its own. And it's so umami-packed that you don't just want a dab on your platter—you want a frenetic pattern of criss-crossings from the squeeze bottle—so much that you can barely see the meal underneath.
But what if, like me, you're allergic to waiting in line—even for the most magnificent sandwich and most superlative sauce? Or what if you aren't even lucky enough to live within a stone's throw of this mysterious white sauce?
To bring white sauce to the masses, I ordered a half dozen combo platters from the aforementioned Halal Guys and challenged the Epi Test Kitchen to find out how to make halal white sauce. I wanted them to reverse-engineer a version I could enjoy on homemade gyros, seared steaks, roasted chicken, sautéed vegetables, and pretty much anything else.
They succeeded beyond my wildest street-food dreams. With near equal parts Greek yogurt and mayonnaise, this sauce nails that iconic combo of creamy and tangy, with a dash of extra vinegar for a flavor boost and subtle notes of garlic powder and dried dill adding a bit of aromatic nuance. Just stir all the ingredients together, and you're done. Bonus: It'll keep up to five days in the fridge.
Now that I know how to make halal white sauce, I'm a little worried. Like those legendary Cool Ranch Doritos, this sauce has mysteriously addictive properties. The only problem now? Justifying keeping a squeeze bottle of it at my desk.
- 3 cans 400g (14oz) drained chickpeas (canned), Note: If using dried chickpeas, use 1 Cup and cover with water and let sit overnight
- 4 cloves of garlic
- 1 small onion, coarsely chopped
- 1/4 cup chopped fresh parsley, 6 sprigs (approx)
- 1/4 cup chopped fresh coriander (cilantro), 8 sprigs (approx)
- 1 1/2 tsp salt
- 1 tsp cumin
- 1/4 tsp chili powder
- Sprinkle black pepper
- 1 tsp baking powder (optional), helps to achieve a lighter texture
- 1/3 cup (40g) plain flour
Please see instructions under pictures
Healthy falafel recipe using canned chickpeas
1) Pour contents of canned chickpeas into a sieve, rinse with cold water under the tap, shake off excess water and set aside for later.
Note: If using dried chickpeas you must soak these overnight in cold water. These will swell so make sure to cover with sufficient water.
2) Combine chopped onion, garlic cloves, parsley, coriander (cilantro), cumin, salt, pepper, and chili powder into a food processor. Process all ingredients together until you get a rough meal. When complete, transfer the mixture into a medium-sized mixing bowl.
Note: Make sure to scrape down the sides periodically to ensure an even mixture. Be careful not to over-process or you will get a puree! Usually, I process in short pulses and check each time.
3) Next, transfer the washed chickpeas into the food processor and coarsely process. Like in the previous step, ensure you scrape down the sides of the processor periodically and do not make a puree. Transfer this coarsely blended mixture to the mixing bowl containing the previously prepared ingredients.
Note: If you over process, your final mixture will be too heavy and falafels may not cook properly in the center. For best results, process the chickpeas in 2 or 3 batches. If you overload your food processor, you may end up with under-processed chickpeas on top and a pureed mixture at the bottom.
Mediterranean healthy Salmon Burgers with yogurt & dill sauce
The only reason I don’t make these Mediterranean healthy Salmon Burgers with yogurt & dill sauce more often is that salmon is an expensive fish. But when I saw a nice salmon fillet at the market the other day, I just couldn’t resist its appeal. It had a nice bright, pinkish-orange color and was resting casually on a pile of crushed ice. At that moment it seemed to me that it had a certain amount of cockiness, as if it knew it was one of the best stuff on the counter.
I knew I had to make it mine! It was a little more than one pound and I figured that with the skin removed it would be the exact quantity for my recipe. This recipe requires some breadcrumbs and a few vegetables which not only provide additional health benefits but also increase the volume of the finished mixture so that it yields four fairly large fish patties (or six smaller ones). So, with one pound of salmon you can feed four to six people Not bad, ha?
Preparing the salmon patties isn’t difficult, especially if you have a food processor. It’s not as simple as tossing everything into a pan and pop it in the oven like my one pan baked fish with vegetables, but the food processor does all the work for you If you don’t have a food processor it won’t be as easy because you’ll have to finely chop and mix everything together, but someone with good knife skills will get the job done. The breadcrumbs, the vegetables and the spices used in these Mediterranean salmon burgers create a really flavorful patty that doesn’t smell like fish. In fact, a friend of mine who doesn’t eat fish, ate one without complaining at all… (OK, I’m not saying it tastes like beef, but you know what I mean!)
These healthy Mediterranean salmon burgers have a lot more going on besides the juicy salmon patties! Fresh spinach leaves and tomato slices provide freshness while thinly sliced radishes give an extra level of spiciness and some crunch. And then there’s the yogurt, lemon and dill sauce! At first, I was afraid that yogurt and lemon would be an overly sour combination. But that’s not the case at all! It’s like the sourness of the one fights off the sourness of the other, creating a very refreshing sauce which balances the greasiness of the salmon. I must confess I also tried a mayonnaise and capers sauce, but I found the yogurt sauce much better and of course a lot healthier!
- Every time my mom makes beef patties, instead of oiling her hands, she wets them with some wine, takes handfuls of mixture and forms the patties. If you have some Greek ouzo you can use that to wet your hands, since ouzo pairs very very well with fish and seafood! Just remember to lightly oil your non-stick saucepan before cooking them.
- Chill your mixture in the fridge for an hour or more. All the flavors will develop better and the mixture will be easier to work with.
- Don’t overwork the ingredients in the food processor. It’s OK if you can see little bits of vegetables left!
This Santorini sweet wine panna cotta is the perfect dessert to help you cleanse your palette!
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