Round 2 Recipe - Baked Falafel With Yogurt Sauce

Serves: 5

Imelda VonRueden

1 January 1970

Based on User reviews:

48

Spice

47

Sweetness

41

Sourness

42

mins

Prep time (avg)

4.3

Difficulty

Ingredients:

1 tsp

Red Pepper Flake

1 tsp

Ground Cumin

3 tbsps

All-Purpose Flour

1 tsp

Baking Powder

1

Cooking Spray (nonstick)

1 cup

Plain Yogurt

1 tsp

Hot Sauce

2

Chickpeas (19-ounce cans, drained and rinsed)

1

Carrot (grated)

1

Red Onion (diced)

1

Green Bell Pepper (diced)

1 cup

Lemon Juice

2 tbsps

Olive Oil

1

Salt

1

Ground Black Pepper (freshly)

Directions:

1

Preheat oven to 400 degrees F

2

Place a baking sheet in to the oven

3

Combine all falafel ingredients, including the Chickpea Salad, in the bowl of a food processor fitted with the blade attachment

4

Pulse mixture until coarsely ground

5

Using your hands, form the falafel mixture into balls about the size of walnuts and set aside

6

If the falafel mixture sticks to your hands dip them in cold water in between rolling each ball

7

Remove the baking sheet from the oven and spray with nonstick cooking spray

8

Place the falafel onto the sheet pan and bake for 15 to 20 minutes, turning halfway through the cooking, to brown on both sides

9

Place on a serving platter and serve with yogurt sauce on the side

10

Add all the sauce ingredients to a small bowl and combine well

11

Combine all ingredients in a large mixing bowl and toss to combine