Weeknight Falafel

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  • Makes: 4 servings
  • Prep: 30 mins
  • Chill: 30 mins
  • Cook: 8 mins

Weeknight Falafel

Reviews (0)

5.0 by 1 people

Rate This!

Directions

  1. In a food processor combine the beans, shallot, garlic, parsley, chili powder, salt, and pepper. Cover and pulse until finely chopped. Add flour; cover and process until mixture just holds together.
  2. Divide mixture into 12 equal-sized balls. Flatten each slightly. Place on a plate; cover and chill at least 30 minutes or overnight. Meanwhile, remove 1 teaspoon zest from lemon. Juice half of the lemon. Cut remaining half into wedges. In a small bowl stir together the zest, juice, yogurt and cucumber. Cover and chill until serving time. Wrap and chill lemon wedges until serving time.
  3. Heat oil in a very large skillet over medium heat. Add chilled patties. Cook for 8 minutes or until golden and heated through, turning once. Serve with yogurt sauce and lemon wedges.

From the Test Kitchen

Serve with toasted pita bread wedges and baby greens.

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Nutrition Facts (Weeknight Falafel)

  • Per serving:
  • 307 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 3 mg chol. ,
  • 808 mg sodium ,
  • 41 g carb. ,
  • 10 g fiber ,
  • 13 g sugar ,
  • 13 g pro.
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