Falafels with Yogurt-Dill Sauce

Ingredients

• 1 (15 ounce) can chickpeas (garbanzo beans), drained and mashed with fork
• 3/4 cup panko bread crumbs
• 1 small unpeeled red potato, shredded
• 1/4 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
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup panko bread crumbs
• 1 cup canola oil for frying
• 1 cup plain yogurt
• 1/3 cup finely chopped fresh dill
• 1/2 lemon, juiced
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground white pepper

Directions

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.