Rory's Vegetarian Falafel Sticks with Jalepeno Yogurt Sauce

Published 10/01 2013 01:50PM

Updated 11/05 2013 02:55PM

Vegetarian Falafel Stick Ingredients:
1 15-oz. can chickpeas, rinsed and drained
3 Tbs. tahini
1 large egg
2 Tbs. grated lemon zest
1½ tsp. ground cumin
1 tsp clove garlic, minced 
1 tsp. lemon juice
1 tsp. ground coriander
½ tsp. chili powder
¼ cup all-purpose flour
2 Tbs. finely chopped onion
2 Tbs. chopped parsley
½ tsp. baking powder
light oil for frying

Jalepeno Yogurt Sauce Ingredients:
2 cups plain nonfat yogurt
2 Tbs. lemon juice
3 Tbs. Pickled Jalepeno juice
1 Tbs. chopped pickled Jalepeno 
1Tbs. grated lemon zest
1Tbs Grated Lime zest
1 Tbs. ground cumin
1/2 Spanish paprika
Sea salt and pepper

1. Pulse chickpeas, tahini, egg, lemon zest, cumin, garlic, lemon juice, coriander, chili powder, and salt in blender or food processor until mostly smooth, but still chunky. Transfer to bowl, and stir in flour, onion, parsley, and baking powder.
2. Shape 1/4 cup chickpea mixture into 1-inch-thick sticks, and place on platter. Repeat with remaining chickpea mixture. (Falafel patties can be made ahead and refrigerated overnight.)
3. Pour enough oil into large skillet to have 1/4 inch in bottom. 
4. Heat over medium-high heat. Place patties in pan, making sure patties don't touch. Cook 3 minutes per side, or until golden brown. Transfer to paper-towel-lined platter to drain. Repeat with remaining patties.    
5. To make Yogurt Sauce: Combine all ingredients in serving bowl. Season with salt and pepper. Serve with warm Falafel.

Boot Hill Saloon & Grill
909 Vega Blvd.  Vega

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