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)|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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