Ingredients

• 1 , 15 ounce
• 0.75 cups panko bread crumbs
• 1 small unpeeled red potato , shredded
• 0.25 cups 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
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.25 cups panko bread crumbs
• 1 cup canola oil for frying
• 1 cup plain yogurt
• 0.33 cups finely chopped fresh dill
• ½ lemon , juiced
• 0.5 teaspoons garlic salt
• 0.25 teaspoons ground white pepper

Instructions

1. 1 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.
2. 2 Form mixture into 2-inch patties. Place 1/4 cup panko crumbs in a shallow bowl. Gently press patties into the crumbs to coat.
3. 3 Heat canola oil in a large skillet over medium-high heat.
4. 4 Fry patties in the hot oil until golden brown, about 4 minutes per side. Set patties aside.
5. 5 Stir yogurt, dill, lemon juice, garlic salt, and white pepper together in a bowl. Serve sauce drizzled over falafels.

Nutrition per serving