I created this rendition of falafels as I love the flavor of them but wanted to avoid the carbs from the chickpeas. I adapted the Falafel recipe from Mark Bittman. I adapted the Tahini Sauce recipe from the blog "onehotstove". The cucumber salsa is a creation of my own. I would love to hear feedback!
Turkey “Falafal” Meatballs
1 ¼ lb ground turkey
2 cloves garlic, lightly crushed
1 small onion, roughly chopped
1 tsp coriander
1 tbsp ground cumin
Pinch cayenne or more to taste
½ c chopped flat leaf parsley
½ c chopped cilantro
1 tsp salt
½ tsp black pepper
1 tbsp lemon juice
1 egg for coating meatballs once they are formed
Grapeseed or olive oil for sautéing
Finely shredded unsweetened coconut for coating meatballs
Put everything but the turkey into a food processor and pulse several times to combine ingredients. Scrape sides down as needed and pulse again. You want a fine chop, do not pulse so much that you make a paste.
Put turkey into a medium size mixing bowl. Add the contents of cuisinart into the bowl. Using hands or a spatula, thoroughly mix the contents until well combined.
(At this time you have a good amount of meat mixture to make meatballs. As it’s just me eating, I just make enough meatballs for each meal, saving the meat mixture for subsequent meals and making the meatballs at the time that I will eat them. Refrigerate or freeze remaining mixture if you have leftovers.)
Heat oil over medium or medium low heat. Be careful not to overheat the oil which would burn the coating.
Whisk the egg in a small bowl. Dip the meatballs in the egg mixture then roll in the shredded coconut to coat.
Saute meatballs until center is done, approximately 4-5 minutes per side. Serve alongside Tahini sauce and cucumber salsa.
Whisk together ½ cup greek yogurt, ½ cup tahini, 2-3 tbsp lemon juice, 1 minced garlic clove, ½ tsp cumin powder, 2 tsp minced parsley, 2 tsp minced cilantro, 3 tbsp olive oil and salt to taste. Depending on your preference for thickness of sauce, you may want to add water or cream to make it less thick.
Makes approximately 1 ½ to 2 cups sauce.
Store remaining sauce in refrigerator for up to 1 week.
1 english cucumber, diced into 1/4 – 1/2” pieces
1 large tomato or 1 cup cherry tomatoes, diced into 1/2” pieces
2 thin slices onion, finely minced
¼ cup finely chopped flat leaf parsley
Salt & pepper to taste
2 tbsp lemon juice
Combine all ingredients into serving bowl and gently combine.