- 2, 14-oz cans garbanzo beans, drained
- 1 cup whole wheat bread crumbs
- 2 small garlic cloves
- 1 stalk celery
- 2 scallions
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/4 tsp ground turmeric
- 2 Tbsp canola oil
- 6 Tbsp plain non-dairy yogurt
- 2 Tbsp chopped fresh mint
- 1 Tbsp tahini paste
- 4 whole-wheat pitas
- red pepper flakes (optional)
- salt and pepper
In a food processor, pulse the garbanzo beans, bread crumbs, celery, scallions, garlic, cumin, coriander, turmeric, canola oil until smooth, adding salt to taste. Form 8 small patties from the mixture and refrigerate 15 minutes.
While the patties are chilling, preheat grill to high. Combine the tahini, non-dairy yogurt, and mint in a bowl. Mix well, season with salt and pepper.
Grill the patties for about 3 minutes per side until golden and marked. Lightly rub oil on the pitas and heat them on the grill, they only take a minute or two to get warm so don’t burn them! Spread the non-dairy yogurt sauce on patties or in a pita, and stuff each pita with 2 patties.
Read the blog post where this recipe originally appeared: Vegetarian Falafel with Tahini-Mint Sauce Recipe