Turmeric Quinoa Falafel with Feta Yogurt Dip
Author: 
Recipe type: Main course, appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Crispy falafel supercharged with turmeric and protein-packed quinoa served with tangy feta yogurt spread. This flavor-packed, plant-powered main is kid-approved and perfect for make-ahead lunches or dinner on-the-fly.
Ingredients
  • 1 (15-oz.) can chickpeas, drained and rinsed
  • ½ cup cooked and cooled quinoa
  • 1 egg, lightly beaten
  • 1 garlic clove, minced
  • 2 Tbsp. fresh chopped parsley
  • 2 Tbsp. fresh lemon juice, divided
  • 2 tsp. ground turmeric
  • 1 tsp. cumin
  • ¾ tsp. kosher salt, divided
  • ½ tsp. freshly ground black pepper, divided
  • 2 Tbsp. olive oil
  • ½ cup plain whole-milk Greek yogurt
  • 2 Tbsp. feta cheese, crumbled
  • 1 Tbsp. thinly sliced green onion
Instructions
  1. Place chickpeas in a large bowl. Use a potato masher to thoroughly mash, while maintaining somewhat of a course texture. Alternately, pulse them in the food processor for 5-10 seconds.
  2. Combine mashed chickpeas with quinoa, egg, garlic, parsley, 1 Tbsp. of the lemon juice, turmeric, cumin, ½ tsp. of the salt, and ¼ tsp. of the black pepper. Mix to combine. Carefully form mixture into 10 golfball-sized patties. Place on a piece of parchment paper.
  3. Heat oil in a large nonstick skillet over medium. Working in batches, cook falafel 2 to 3 minutes per side, until golden brown and crispy. Transfer to a plate.
  4. Combine yogurt, feta, green onion, remaining 1 Tbsp. lemon, ¼ tsp. salt, and ¼ tsp. black pepper in a bowl. Mix until smooth.
  5. Serve falafel with yogurt dip in a pita or over mixed greens.
Nutrition Information
Serving size: 2 falafels with 2 Tbsp. yogurt dip Calories: 224 Fat: 11 gm Saturated fat: 3 gm Carbohydrates: 20 gm Sugar: 3 gm Sodium: 512 mg Fiber: 4 gm Protein: 10 gm Cholesterol: 62 mg
Recipe by Dishing Out Health at https://dishingouthealth.com/turmeric-quinoa-falafel-feta-yogurt-dip/