Quick Falafel with Tahini Yogurt Sauce

This is a super easy way to make falafel. I don't use a food processor, which saves on clean-up. The recipe makes about 8 small falafel, which only serves 2-3, so double the recipe if you need more. I served the falafel with cucumber, tomato, and feta salad and steamed green beans, all of which can be dipped into the tahini yogurt sauce.

For the falafel:

• 1 can chickpeas, drained and rinsed
• 1 small onion, finely diced
• 2-3 cloves of garlic, minced
• 2 Tbsp. flour
• 1 tsp. cumin
• pinch of salt
• 1-2 Tbsp. vegetable oil, for frying

Put the chickpeas in a bowl and mash with a potato masher or fork. Add the onions, garlic, flour, cumin, and salt and mash until all combined. Heat the oil in a large skillet over medium high heat. Form the chickpea mixture into about 8 small patties. Carefully add them to the pan and cook for 3 minutes - do not move them at all. Flip them over and cook for 2 minutes more. They should be nicely browned on all sides. Drain on paper towels before serving.

For the tahini yogurt sauce:

• 3 Tbsp. fat-free greek yogurt
• 1 Tbsp. tahini
• 1 Tbsp. lemon juice
• pinch of salt

Mix all ingredients in a bowl until combined.