You are here

Miniature Falafel With Yogurt Sauce

Ingredients
  Bulgur 1 Ounce, uncooked (Cracked Wheat)
  Garlic 1 Clove (5 gm), minced
  Lemon juice 1 Teaspoon
  Ground cumin 1⁄3 Teaspoon
  Seasoned dried bread crumbs 3 Tablespoon
  Canned chickpeas 1⁄4 Pound, rinsed and drained
  Plain nonfat yogurt 1⁄2 Cup (8 tbs)
  Light sour cream 2 Tablespoon
  Granulated sugar 1⁄2 Teaspoon
  Pepper 1 Dash
  Curry powder 1⁄3 Teaspoon
Directions

GETTING READY
1) Pre-heat the oven by setting it to 450°F .

MAKING
2) Take a small saucepan and boil 1/3 cups of water with an additional 2 teaspoons thrown in.
3) Add the bulgur and stir it in.
4) Decrease the heat and allow it to simmer for 10 minutes with the lid on.
5) Remove it from heat and let it stand for 15 minutes more.
6) Take a food processor bowl and add the chick-peas along with the garlic, cumin and lemon juice.
7) Process it thoroughly for 2 minutes until the mixture turns smooth in consistency scraping the remnants from the side of the processor bowl as required.
8) Add the mixture to bulgur and bread crumbs and combine properly.
9) Take a nonstick baking sheet and shape the falafel mixture into a dozen balls, placing them on the sheet.
10) Place the sheet into a pre-heated oven for baking.
11) Take a small mixing bowl and blend the yogurt, curry powder, sugar and sour cream with the pepper by using a wire whisk.

SERVING
12) Serve the falafels with the yogurt sauce to be used as a dip.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Snack
Method: 
Baked
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Chickpea
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

Rate It

Your rating: None
4.323075
Average: 4.3 (13 votes)