1tspchili powderor ¼ tsp cumin, pinch of cayenne, pinch of paprika, can add up to 2 tsp if you know you like spicy flavors
2Tbspchopped fresh parsley
½cupoil for panfrying118 mL, a high heat oil like palm, canola, or macadamia
1cupnonfat Greek yogurt260 g
2Tbsptahini20 g, or hummus
Pinchpaprika and ground ginger
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Garnish with lettuce, tomatoes, onions, and/or parsley
Mix all “sauce” ingredients. Cover and let the flavors mingle in fridge.
In small bowl, combine bulgur and boiling water. Set aside 30 minutes or so, until water is absorbed. Drain off any excess water.
While bulgur is doing its thing, combine chickpeas, onion, garlic, salt, pepper, and chili powder in a food processor until it holds together in a dough. Don’t over do it though, we don’t want hummus! (If you don’t have a food processor, mash chickpeas with a fork, finely chop onions, and mix well). If dough seems overly wet and sticks to your hands, add flour 1 Tbsp at a time (I didn’t need to add any though).
In a large bowl, combine bulgur, baking powder, parsley, egg, and chickpea mixture. Cover and refrigerate for 1 to 2 hours (skip this if you’re low on time, but your dough may be more fragile)
Scoop tablespoon-sized rounds from the dough and gently pat to form balls or nuggets. Should make about 16 falafels.
Pour breadcrumbs onto a plate. Roll each falafel in breadcrumbs to lightly coat.
Heat a few tablespoons of oil over medium/high heat in a large skillet. Cook falafels, working in batches, for about 5 minutes each, flipping frequently, until light brown and crispy. Add more oil as needed and reduce heat if bits of falafel start popping out of the pan. Place cooked falafels on a dry paper towel until ready to serve.
Spread sauce on a flatbread. Add lettuce, tomatoes, onion, and 4 or so falafels to each flatbread. As they say in Holland, “eet smakelijk!”