Falafel patties with creamy sesame sauce

Ingredients

Falafel burger

• 2 cans (540 mL each) no-salt added chickpeas, drained, rinsed
• 1/4 cup (60 mL) chopped green onions
• 1/4 cup (60 mL) chopped fresh cilantro or Italian parsley
• 1/4 cup (60 mL) grated carrots
• 1/3 cup (75 mL) dry unseasoned breadcrumbs
• 2 tbsp (30 mL) lemon juice
• 2 tbsp (30 mL) water
• 1/4 cup (60 mL) tahini (pureed sesame seeds)
• 2 tsp (10 mL) minced garlic
• 1/4 tsp (1 mL) ground black pepper
• 2 tsp (10 mL) canola or vegetable oil

Sauce

• 1/4 cup (60 mL) light sour cream
• 2 tbsp (30 mL) tahini
• 2 tbsp (30 mL) chopped fresh cilantro or Italian parsley
• 2 tbsp (30 mL) water
• 2 tsp (10 mL) lemon juice
• 1/2 tsp (2.5 mL) minced garlic

Instructions

1. In large bowl, mash chickpeas with potato masher. Add green onions, cilantro, carrots, breadcrumbs, lemon juice, water, tahini, garlic and black pepper.  Blend together until all ingredients are well incorporated.
2. Divide into 8 equal patties. With wet hands, form into 3-inch (8 cm), 3/4 inch (2 cm) thick patties.
3. In small bowl, whisk together sour cream, tahini, cilantro, water, lemon juice and water.
4. Heat large non-stick skillet over medium heat. Add 1 tsp (5 mL) oil and 4 patties and cook 3 to 4 minutes per side until golden brown. Heat remaining 1 tsp (5 mL) oil and cook remaining patties. Serve with sesame sauce and vegetable side or serve in a pita or bun (Nutrition information does not include pita or bun).

Notes

Tips:
You can make the patties ahead cover and refrigerate until ready to cook.