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Crispy Falafel With Yogurt Dip
- 2 15-ounce cans chickpeas, drained and rinsed well
- 1/4 cup fresh lemon juice
- 1 shallot or 1/2 small onion, finely diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 3 garlic cloves, minced
- 2 teaspoons kosher salt
- 3 tablespoons fresh parsley, chopped
- 1 1/2 cups bread crumbs
- 2 eggs, whisked
- 1 1/2 cups plain yogurt
- 1/8 teaspoon freshly ground pepper
- 1/4 cup canola oil
Directions:View on Real Simple
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