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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.
- Prep Time
1 Hour20 Mins
- Cook Time
5 Mins
- Serves
22
INGREDIENTS
Black Bean Falafel
- 1, #10 can Low Sodium Bush’s Best® Black Beans, drained and rinsed
- 2 ½ Tbsp Cumin seeds
- 2 ½ Tbsp Coriander seeds
- 20 each Fresh garlic, smashed
- 2 oz Fresh parsley leaves, minced
- 1 oz Fresh cilantro leaves, minced
- 9 oz Unseasoned dry breadcrumbs
- 6 tsp Salt
- 2 tsp Black pepper
- 2 tsp Baking powder
Minted Yogurt Dipping Sauce
- 2 lb 12 oz Greek yogurt, drained
- 0.2 oz Fresh mint leaves, minced
- 2 tsp Salt
- 1 tsp White pepper
- 12 dashes Hot sauce
- 2 each Fresh limes, squeezed
INGREDIENTS
Black Bean Falafel
- 1, #10 can Low Sodium Bush’s Best® Black Beans, drained and rinsed
- 2 ½ Tbsp Cumin seeds
- 2 ½ Tbsp Coriander seeds
- 20 each Fresh garlic, smashed
- 2 oz Fresh parsley leaves, minced
- 1 oz Fresh cilantro leaves, minced
- 9 oz Unseasoned dry breadcrumbs
- 6 tsp Salt
- 2 tsp Black pepper
- 2 tsp Baking powder
Minted Yogurt Dipping Sauce
- 2 lb 12 oz Greek yogurt, drained
- 0.2 oz Fresh mint leaves, minced
- 2 tsp Salt
- 1 tsp White pepper
- 12 dashes Hot sauce
- 2 each Fresh limes, squeezed
DIRECTIONS
- Toast cumin and coriander seeds in a small pan until fragrant. Cool and then grind in a spice mill or coffee grinder.
- 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.
- To make yogurt sauce add yogurt, mint, salt, pepper, hot sauce and lime juice together. Whisk to combine and reserve for assembly.
- 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.
