Beet-Green Falafel Bites with Cucumber Yogurt SauceAmy Palanjian | Delicious Living
- Serves: 4 people
These falafel bites, served with a tasty and refreshing cucumber yogurt sauce, help to conserve excess leaves and stems that might otherwise go to waste. They're great for showing off ways you can be creative and mindful of food waste.
- Make the Cucumber Yogurt Sauce: Grate one small cucumber into a bowl. Squeeze grated cucumber between paper towels to remove excess water. Add cucumber to a blender or food processor with milk or yogurt, garlic, salt, honey and olive oil. Blend to combine. Adjust salt if needed. Place in fridge to chill. (Extra sauce can be used as salad dressing or sandwich spread or served over rice and beans.)
- Place beet greens and parsley into the bowl of a food processor. Process to roughly chop. Add chickpeas, walnuts, garlic, cumin, coriander, cayenne, salt, pepper and flour. Process to combine well, for about 30 seconds, stopping to scrape down the sides of the bowl as needed. The mixture should hold together when pinched between your fingers. Refrigerate for 30 minutes while the oven preheats to 375°.
- Line a rimmed baking sheet with parchment paper, and coat with nonstick spray. Scoop 1-tablespoon portions of bean mixture onto prepared baking sheet; press lightly to flatten. Brush with olive oil, and bake for 15 minutes. Carefully flip over, and bake for an additional 10 minutes or until lightly golden brown. Serve with Cucumber Yogurt Sauce.
PER SERVING (4 falafel bites and ¼ cup sauce): 258 cal, 11g fat (6g mono, 3g poly, 2g sat), 3mg chol, 712mg sodium, 33g carb (7g fi ber, 3g sugars), 9g protein