Traditional falafel are taken to the next level with heart-healthy walnuts as the star ingredient in this Mediterranean recipe. Serve them in a wrap or on top of a salad with tzatziki sauce (recipe included).
1 cup plain Greek yogurt (2% fat)
½ cup peeled, seeded, coarsely shredded cucumber
¼ cup coarsely shredded celery
2 tablespoons fresh lemon juice
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons walnut oil (optional)
2 cups walnuts
2 ½ cups cooked garbanzo beans
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon ground cumin
1 teaspoon sea salt
Black pepper, to taste
Recipe and photo courtesy of the California Walnut Commission.
Emelita says: I don’t see the oil from the falafel recipe
Tess—Oldways says: Hi Emelita, Thank you for bringing this to our attention! For the falafel portion of the recipe, oil will only be needed if you choose to oil the sheet you place them on. We have edited the directions to make it less confusing!
Cheryl McGovern says: This looks fantastic! I’m printing it out so I can try it soon.
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