For Falafel:
1 15-oz can chickpeas, rinsed and drained
3 Tbs tahini
1 large egg
2 Tbs grated lemon zest
1½ tsp ground cumin
1 clove garlic, minced (1 tsp.)
1 tsp lemon juice
1 tsp ground coriander
½ tsp chili powder
¼ tsp salt (or to taste)
¼ cup all-purpose flour
2 Tbs finely chopped onion
2 Tbs chopped parsley
½ tsp baking powder
Olive oil, for frying (optional)

For Yogurt Sauce:
2 cups plain nonfat yogurt
3 Tbs chopped cilantro
2 Tbs lemon juice
2 Tbs grated lemon zest
1 Tbs ground cumin

Optional sandwich fixings:
pita bread
hot sauce

To make Falafel: Pulse chickpeas, tahini, egg, lemon zest, cumin, garlic, lemon juice, coriander, chili powder, and salt in blender or food processor until mostly smooth, but still chunky. Transfer to bowl, and stir in flour, onion, parsley, and baking powder.

Shape 1/4 cup chickpea mixture into 1-inch-thick patty or round ball, and place on platter. Repeat with remaining chickpea mixture. (Falafel patties can be made ahead and refrigerated overnight.)

Pour enough olive oil into large skillet to have 1/4 inch in bottom. Heat over medium-high heat. Place patties in pan, making sure patties don’t touch. Cook 3 minutes per side, or until golden brown. Transfer to paper-towel-lined platter to drain. Repeat with remaining patties. (Or you can lightly spray with olive oil and bake for about 25 minutes for a healthier option.)

To make Yogurt Sauce:
Combine all ingredients in serving bowl. Season with salt and pepper.

Build a falafel wrap using pita bread or a tortilla, a smear of hummus, falafel, yogurt sauce and top with lettuce, tomato, and a hot sauce (like Tapatio or Sriracha).


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