These falafels are packed with flavor! Your family will love them! Wrap in tortilla and top with yogurt sauce. Add other toppings such as tomatoes, lettuce and shredded cheddar cheese.
1 (15 ounce) can chickpeas (garbanzo beans), drained and mashed with fork
¾ cup panko bread crumbs
1 small unpeeled red potato, shredded
¼ cup diced red onion
2 cloves garlic, crushed
1 egg
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro
1 teaspoon lemon juice
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup panko bread crumbs
1 cup canola oil for frying
1 cup Best Baa Dairy plain yogurt
⅓ cup finely chopped fresh dill
½ lemon, juiced
½ teaspoon garlic salt
¼ teaspoon ground white pepper
Combine chickpeas, 3/4 cup panko bread crumbs, red potato, red onion, garlic, egg, 1 tablespoon olive oil, cilantro, 1 teaspoon lemon juice, cumin, salt, and black pepper in a large bowl.
Form mixture into 2-inch patties. Place 1/4 cup panko crumbs in a shallow bowl. Gently press patties into the crumbs to coat.
Heat canola oil in a large skillet over medium-high heat.
Fry patties in the hot oil until golden brown, about 4 minutes per side. Set patties aside.
Stir yogurt, dill, lemon juice, garlic salt, and white pepper together in a bowl. Serve sauce drizzled over falafels.