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Black Bean Falafel with Minted Yogurt Dipping Sauce

They might be small but these bite-sized black bean falafels are big on flavor. A creamy side of Greek yogurt scented with fresh mint and sea salt makes for a delightful dipping sauce.

Can Do Counter: 23

  • Yields: 22 servings
  • Serving Size: 3 pieces
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 1 to 1 ½ mins (per order)

Black Bean Falafel

Low Sodium Bush’s Best® Black Beans, drained and rinsed1, #10 can
Cumin seeds2 ½ Tbsp
Coriander seeds2 ½ Tbsp
Fresh garlic, smashed20 each
Fresh parsley leaves, minced2 oz
Fresh cilantro leaves, minced1 oz
Unseasoned dry breadcrumbs9 oz
Salt6 tsp
Black pepper2 tsp
Baking powder2 tsp

Minted Yogurt Dipping Sauce

Greek yogurt, drained2 lb 12 oz
Fresh mint leaves, minced0.2 oz
Salt2 tsp
White pepper1 tsp
Hot sauce12 dashes
Fresh limes, squeezed2 each


  1. Toast cumin and coriander seeds in a small pan until fragrant. Cool and then grind in a spice mill or coffee grinder.
  2. Working in small batches, Add black beans, spices, garlic, parsley, cilantro, breadcrumbs, salt, pepper and baking powder to a food processor and pulse until a loose paste begins to form. Add small batches together and chill mixture in refrigerator for 1 hour.
  3. To make yogurt sauce add yogurt, mint, salt, pepper, hot sauce and lime juice together. Whisk to combine and reserve for assembly.
  4. Form small 1.2 oz (#30 Scoop) falafel patties. Heat a large non-stick skillet over medium-high heat and add approx. ¼ inch oil. Cook each falafel patty for 30 seconds a side or until heated through. Drain on paper towels. Serve 3 falafels and 2 oz of yogurt sauce and warm pita bread. Add chopped cucumbers and tomatoes if desired.


Products in this Recipe

For heart healthful bulk beans, trust Bush's Best vegetarian beans, available as low sodium black beans.

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