Falafel with Yogurt Coriander Sauce

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

19 g
567 mg
58 g
14 g
2 g
2 mg

½ cup minced onion
¼ cup chopped parsley
1 Tbsp extra virgin olive oil
2 tsp low-sodium tamari
4 cups cooked garbanzo beans
1 Tbsp water
Pinch cayenne pepper
Pinch allspice
1 Tbsp minced fresh garlic
1 tsp dry turmeric
2 tsp ground cumin
1 tsp sea salt
⅓ cup whole-wheat flour
3 Tbsp sunflower seeds
1 Tbsp sesame seed
1 Tbsp extra virgin olive oil

Yogurt Coriander Sauce
¾ tsp ground coriander seed
½ cup sour cream
½ cup lowfat plain yogurt
½ tsp minced garlic cloves
1 Tbsp chopped fresh cilantro
½ tsp sea salt

3 cups Cucumber Tomato Salad

  1. Combine onion, parsley, olive oil, tamari, beans, water, cayenne pepper, allspice, garlic, turmeric, cumin and salt in food processor and mix well. Add flour, sunflower seeds and sesame seeds and mix until just combined. Let sit in refrigerator for 1 hour. When mixture has firmed up, use a ¼ cup measure to form into 2-ounce patties. Flatten to about ½-inch thick.
  2. Coat a large sauté pan with 2nd olive oil. Cook on both sides until golden  brown.
  3. Serve 3 falafel patties with 2 heaping tablespoons yogurt coriander sauce and ½ cup cucumber tomato salad.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.