A flavorful and hearty vegetarian dish. Serve as a main dish or form into small round balls instead of patties for a creative appetizer.
| 1 | small onion (minced) | |
| 2 | can | garbanzo beans (15.5oz each, rinsed and drained) |
| 6 | clove | garlic (minced) |
| 2 | tsp | ground cumin |
| 2 | tsp | ground coriander |
| 1 | tsp | salt |
| 2 | tsp | hot sauce |
| 3 | tbsp | olive oil |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 3⁄4 | c | corn meal (divided) |
Cook the onions in 1 tablespoon of olive oil in a skillet over medium heat until soft and translucent.
Pulse the garbanzo beans, yogurt, 1/4 cup cornmeal, garlic, cumin, coriander, salt, and hot sauce in a food processor or blender until smooth.
Transfer to a bowl and stir in the onions; cover and chill for 30 minutes.
Place 1/2 cup cornmeal in a shallow dish.
Form the garbanzo bean dough into 6 patties, 1/2-inch thick and roll in cornmeal.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Cook the falafel cakes until browned on both sides, about 5 minutes per side.
Serve as a sandwich in pita bread with tzatziki or on a bed of greens.