1 15-oz. can chickpeas, rinsed and drained
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.
5. To make Yogurt Sauce: Combine all ingredients in serving bowl. Season with salt and pepper. Serve with warm Falafel.
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