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BAKED FALAFEL WITH SPICY TOMATO-YOGURT SAUCE

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 4
INGREDIENTS
  • 2 cans (15 oz each) garbanzo beans, drained, rinsed
  • 1 tablespoon water
  • 1/2 flat-leaf cup chopped fresh Italian
  • 1/4 cup all-purpose flour
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons ground cumin
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 2/3 cup plain nonfat Greek yogurt
DIRECTIONS

Preheat oven to 400°F. Place beans and water in large bowl; mash with potato masher until smooth. Add parsley, flour, garlic, cumin, 1/2 teaspoon salt and 1/8 teaspoon pepper; mix until blended. Shape mixture into 12 patties, about 1/2-inch thick. Place on shallow baking pan.

Gently brush both sides of each patty with oil. Bake 30 minutes or until golden brown on each side, turning once halfway.

Meanwhile, combine drained tomatoes, yogurt, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper in food processor; pulse until smooth. Serve sauce with falafel.