Corn falafels & yogurt sauce

Corn falafels & yogurt sauce

Corn falafels & yogurt sauce
0 vote
  • Serves20 falafels
  • Prep time20 mins
  • Cook time20 mins
  • Timeout10 mins
  • FreezingFreezes well

Ingredients

Falafels
  • 2 cups of cooked corn
  • 1 small onion, minced
  • 2 cloves of garlic
  • 1/2 cup of fresh parsley
  • 1/2 cup of fresh cilantro
  • 1 tablespoon of cumin seeds, crushed
  • 1 tablespoon of cilantro seeds, crushed
  • 1 teaspoon of Sriracha sauce
  • 1 tablespoon of baking powder
  • 3/4 cup of corn flour (or all-purpose)
  • Salt & pepper, as preferred
Yogurt sauce
  • 1/2 cup of plain yogurt
  • 2 tablespoons of sesame butter (tahini)
  • 1 teaspoon of honey
  • ½ a lime’s juice
  • Salt & pepper, as preferred

Steps

  1. Preheat the oven to 400 °F and place the rack at the centre of it. Grease a baking pan then set aside.
  2. Blend the corn with the onion, garlic, parsley and cilantro. Then add the remaining falafels ingredients and blend together until you get a dough.
  3. Shape 1 ½ tablespoon size balls, then lay onto the grease baking sheet. Cook in the oven for 20 minutes, making sure you turn them over half-way through.
  4. Mix all the yogurt sauce ingredients together then serve with the falafels.

Tips & tricks

Can be frozen. Keeps for a week in the fridge.

Recipe published on August 19, 2018