Falafels with Yogurt-Dill Sauce

Recipe View 5 mins In a large bowl, combine the mashed chickpeas, ¾ cup panko bread crumbs, shredded red potato, diced red onion, crushed garlic, beaten egg, olive oil, chopped cilantro, lemon juice, cumin, salt, and black pepper. Mix well until thoroughly combined. (5 minutes)

Recipe View 10 mins Shape the chickpea mixture into approximately 12-15 two-inch patties. (10 minutes)

Recipe View 5 mins Place the remaining ¼ cup of panko bread crumbs in a shallow dish. Gently press each patty into the bread crumbs to coat both sides evenly. (5 minutes)

Recipe View 3 mins Heat the canola oil in a large skillet over medium-high heat until shimmering. (3 minutes)

Recipe View 9 mins Carefully place the falafel patties into the hot oil, ensuring not to overcrowd the pan. Fry for about 4 minutes per side, or until golden brown and crispy. (8-10 minutes)

Recipe View 2 mins Remove the fried falafels from the skillet and place them on a paper towel-lined plate to drain excess oil. (2 minutes)

Recipe View 3 mins In a separate bowl, whisk together the plain yogurt, chopped fresh dill, lemon juice, garlic salt, and white pepper until smooth and well combined. (3 minutes)

Recipe View 0 mins Serve the warm falafels drizzled generously with the yogurt-dill sauce. Garnish with extra dill or a lemon wedge, if desired. Enjoy immediately!