Photo by Brannon Conza

Falafel pops are fun & healthy.  They are a great party food, or snack for the kids.  Or ditch the skewers for pita bread, lettuce & tomato, and serve your falafel sandwich-style for a meatless meal.

serves 4-6

For the Falafel Pops
1 cup chickpeas, drained (use dried chickpeas, soaked overnight)
½ onion
4 garlic
2 tbsp parsley
2 tbsp cilantro
1 tsp salt
½ tsp cayenne
1 tsp cumin
1 tsp baking powder
4 tbsp flour*
Canola oil for frying

Directions
In a food processor, pulse the onion & garlic until minced.  Add the chickpeas, parsley, cilantro, salt, cayenne, and cumin.  Process until pureed.  Add the baking powder and flour and pulse to incorporate.  Transfer falafel to bowl and chill for 30 minutes to 1 hour.

Remove from fridge, and form into balls the size of golf balls.  Chill while oil is heating… Fill a large pot with about 2-3″ of canola oil.  Heat over medium-high, until it reaches 375˚ on a deep fry/candy thermometer.  If you don’t have a thermometer, you can test the temperature of the oil by dropping a small piece of bread in.  If it sizzles and floats to the top, the oil is ready.  Carefully place the falafel balls in the hot oil and fry until golden brown, about 5-7 minutes.  Remove and drain on a paper towel.  Skewer, dip, eat.

*if the falafel seems a little too wet once processed and doesn’t hold together well, add more flour, a couple tablespoons at a time.

For the Chipotle Yogurt Dip
1 cup plain nonfat yogurt
2 tbsp lime juice
1 clove garlic
1 chipotle pepper in adobo (use ½ for less heat)
1 tbsp agave nectar

Directions
Place all ingredients in a blender, bullet, or food processor and process until smooth.  Season with salt and pepper to taste.