Mini Falafel Muffins with Tahini-Yogurt Sauce
Prep: 15 minutes plus freezing
Bake: 30 minutes • Serves: 8
2 garlic cloves
1/2 small white onion, coarsely chopped
2 1/2 tablespoons fresh lemon juice, divided
1 cup canned sweet potato purée
3 tablespoons chopped fresh cilantro plus additional for garnish
2 tablespoons whole wheat panko breadcrumbs
2 teaspoons ground cumin
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon pepper
Nonstick cooking spray
1/4 cup Chobani® Plain Nonfat Greek Yogurt
1 tablespoon tahini
1. In food processor, pulse chickpeas, garlic, onion and 1 tablespoon lemon juice until chickpeas are coarsely chopped. Add sweet potato, cilantro, breadcrumbs, cumin, baking powder, and salt and pepper; pulse until incorporated and mixture sticks together when squeezed between fingers.
2. Spray 24-cup mini muffin pan with cooking spray; divide chickpea mixture into muffin cups and freeze 15 minutes.
3. Preheat oven to 375°. In small bowl, whisk yogurt, tahini, reserved 1-1/2 tablespoons chickpea liquid and remaining 1-1/2 tablespoons lemon juice. Makes about 1/2 cup.
4. Bake falafel muffins 30 minutes or until golden brown. Serve sprinkled with cilantro with Tahini-Yogurt Sauce.
Approximate nutritional values per serving (3 mini muffins and 1 T. sauce):
97 Calories, 2g Fat (0g Saturated), 0mg Cholesterol,
159mg Sodium, 17g Carbohydrates, 4g Fiber, 5g Protein
Freeze leftover falafel muffins in freezer-safe zip-top plastic bag. Reheat on rimmed baking pan in 350° oven for 15 minutes or until heated through.