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Falafel with Dill Hummus Sauce


Yield: Makes 4-6 servings
Prep Time: 20 minutes

Cook Time: 10 minutes

1 15 ounce can chickpeas, rinsed and allowed to drain well
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
4 garlic cloves
4 shallots
2 tablespoons sesame seeds
1 1/2 teaspoons cumin
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon coriander
3 tablespoons flour
¼ cup hummus
1 tablespoon lemon juice
2 tablespoons fresh dill, minced
2 cloves of garlic, grated
4 tablespoons grape seed oil
½ cup Kikkoman® Panko Bread Crumbs
4-6 pitas
1 cup mixed greens
½ cup of cherry tomatoes, sliced in half
2 slices of red onion


  1. In a food processor, blend together chickpeas, parsley, cilantro, garlic, shallots, sesame seeds, cumin, salt, pepper, and coriander.
  2. Pour the mixture into a bowl and slowly add the flour, one tablespoon at a time, mixing well.
  3. Cover and place mixture in the fridge for at least 30 minutes or up to two hours.
  4. Meanwhile, whisk together hummus, lemon juice, dill, and garlic. Add a little water if you need to thin out the sauce.
  5. When ready to eat, heat a pan on medium-high heat and add grape seed oil.
  6. Scoop out a golf ball sized amount of the chickpea mixture and make into a small patty. Coat the falafel in panko by dipping each side in a shallow dish filled with the panko and pressing to adhere.
  7. Place the falafel into the hot pan and brown on each side. Repeat with the remaining mixture. You can cook more than one falafel at once, but be careful not to overcrowd the pan, as it will make flipping the falafel difficult.
  8. To assemble, spread a little dill sauce on the bottom of a pita and top with approximately ¼ of the mixed greens, tomato, and red onion. Add 2-3 falafel and then drizzle with 1 tablespoon of the dill sauce.

Recipe adapted from Minimalist Baker


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