Turkey meatballs and falafel unite in this Turkey Falafel Meatballs recipe. They make an awesome combination, with healthy lean protein, nutritious vegetables, and delicious Mediterranean spices, resulting in wonderfully flavorful, tender, healthy meatballs.
Is there such a thing as summer comfort food? In my mind, most (all?) comfort foods are in the winter category: stew, roasts, meatballs, mashed potatoes…and they are all stick-to-your-ribs kind of foods. I’m bringing this up because I had a strong meatball craving the other day and I immediately thought “I really shouldn’t make them”….I should make something more summery – like grilled fish or a salad.”
But I didn’t give in to my conscience and I somehow arrived at the idea of turkey falafel meatballs. They seemed summery and also felt like the comfort food I was so desiring. So, after lots of falafel research and experimentation in the kitchen, here is my recipe for comforting and summery turkey falafel meatballs.
Falafel is made of ground chickpeas or fava beans, mixed with herbs and spices, shaped into a ball or patty, and deep fried. The balls are usually served wrapped in pita with assorted salad ingredients and tahini sauce on top.
Falafel is extremely popular throughout the Middle East. But like many things in that region, falafel is the subject of a contentious debate about which country is its rightful owner or originator.
Honestly, after a good deal of research, I’m reluctant to connect these fried chickpea balls to any single country for fear of inciting a war. And I can truthfully (and safely) say that my recipe for turkey falafel meatballs was inspired equally by the falafel of Israel, Syria, Egypt and Lebanon.
I nixed the deep-frying technique, though I’m sure it would be delicious. I decided to pan sauté the meatballs. You can also pop them into the oven on a lightly-oiled baking tray for 20 minutes at 400 and get good results.
For a sauce, I went with a light sauce of yogurt and lemon juice versus tahini. Hummus is another delicious choice for serving with these meatballs.
Serve warm or room temperature, with a salad of diced tomato, cucumber, red onion, and parsley. Dress the salad with a drizzle of olive oil, some fresh lemon juice, salt and pepper. Or you might enjoy these stuffed into a pita with some chopped veggies and lemon yogurt sauce.
Or This Mediterranean chickpea salad would make a perfect accompaniment.
So are turkey falafel meatballs a summer comfort food? Is there is such a thing as summer comfort food? If so, what are your summer comfort foods?
Here’s the recipe for Turkey Falafel Meatballs with Lemon Yogurt Sauce. If you try this recipe I hope you’ll come back to leave a rating and comment. I’d love to know what you think.
PrintTURKEY FALAFEL MEATBALLS with Lemon Yogurt Sauce
Light, flavorful meatballs with tangy yogurt sauce. Serve with a side salad for dinner or pack the meatballs and salad into a pita and drizzle with sauce for lunch.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 5-6 1x
- Category: Lunch, brunch or dinner
- Cuisine: Middle Eastern
Ingredients
- Yogurt lemon sauce
- 1 cup plain whole milk or low-fat yogurt
- 1 garlic cloves, pressed
- 1 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1 teaspoon dried crumbled mint or basil to sprinkle on top (optional)
- Meatballs
- 4 tablespoons cooking oil
- 1 pound ground turkey, light or dark meat
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 white onion, peeled and roughly chopped
- 3 large garlic cloves, peeled and roughly chopped
- 1/4 cup cilantro leaves, packed
- 1/4 cup parsley leaves, packed
- 1 large egg
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1/2 cup plain Panko bread crumbs or (for gluten-free) 1 cup cooked, cooled quinoa
- Salt and pepper to taste
Instructions
- Yogurt lemon sauce Combine all ingredients. Cover and store in the fridge for up to 3 days.
- Meatballs In the bowl of a food processor add chickpeas, onion, garlic, cilantro, parsley, egg, cumin, coriander and salt. Process until everything is chopped finely and the mixture has a grainy consistency. Scrape mixture into a medium bowl and add the ground turkey. Add bread crumbs or (for gluten-free) quinoa. Mix everything until just combined. Roll into 1 1/2 inch balls (should make about 25) Note: If using quinoa, the meatball mixture will be a bit looser – use a light touch when rolling into balls, tossing the meat from palm to palm and pressing, to shape.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add half the meatballs and sauté for 8 minutes or so, turning frequently, until browned on all sides and cooked through. Transfer to a paper towel-lined plate to drain. Repeat with the rest of the meatballs.
- Serve warm or at room temperature with lemon yogurt sauce and a salad or slice in half and stuff into a pita with salad and lemon yogurt sauce. Add salt and pepper to taste. Enjoy!
Jonas
January 30, 2019 at 1:15 pmThese, Are. Fantastic.
★★★★★
Lisa
January 31, 2019 at 2:52 amThanks Jonas – so glad!
Alex G
January 28, 2019 at 11:15 amA healthy meatball that’s still delicious. Also was much juicier than I expected which is great.
★★★★★
Kaley Sechman
January 18, 2017 at 1:17 pmWhat are your thoughts on omitting chickpeas in this recipe? (I understand it is no longer a falafel in this case!)
Lisa
January 18, 2017 at 1:46 pmSure! Give it a try without the chickpeas. The texture will be different but I’m sure the flavor will be great! You can also substitute a similar amount of cooked quinoa or cooked bulgar wheat for the chickpeas, if either of those appeal to you. I’d love to know how the recipe turns out for you without the chickpeas.
Laura @MotherWouldKnow
March 16, 2016 at 3:53 pmThese falafel meatballs are a great twist on a favorite meal of mine. I haven’t found a lot of ways to use ground turkey with enough pizzazz to satisfy my tastebuds. This recipe looks like just the ticket!
Kristen @ A Mind Full Mom
January 19, 2016 at 7:54 amI love, love falafels–but making them with turkey and pan frying–genius! Pinned
Jane
January 18, 2016 at 8:05 pmMade this last night, and they were a big hit with the whole family! We’ve got a few leftover, so I’m thinking I’ll warm ’em up, cut ’em in half, stick toothpicks in, and call ’em a pre-dinner snack tomorrow.
★★★★★
Lisa
January 18, 2016 at 8:55 pmHi Jane! Glad to hear that you and the family enjoyed the falafel meatballs! And I like the idea of reinventing them as appetizers 🙂
Andrea Lowery
April 22, 2015 at 12:47 pmI googled for a recipe that included ground turkey and chick peas because I had these ingredients in stock and found this recipe. I made the recipe and it was a huge success!
I worried after mixing the turkey with the chick peas and other ingredients and with the panko crumbs that the mixture was too wet, so I added a bit more panko crumbs and the meatballs came out perfectly! I even got to use my mint and parsley from my garden! I loved the dish and would make it again for my famiy!
Laurel Lyle
December 1, 2014 at 7:28 pmTotally family favorite. Everyone loves these!! My husband thinks they’re best with extra hot sauce 🙂
Becky Manley
November 20, 2014 at 12:30 pmThis is one of the best things I have ever eaten!!!!!!!
diane
January 30, 2014 at 6:27 amI would love to try this recipe. Can I bake the meatballs on oven instead of frying in the oil. If so bake for how long?
Lisa Goldfinger
January 30, 2014 at 8:11 amYes, you can definitely bake them. I suggest preheating the oven to 375F and cooking the meatballs on a foil-lined or lightly-oiled jellyroll pan for 25-30 minutes. If you want them browned, turn up the heat to broil for the last minute or two. Let me know how they turn out.
Sheryl
July 7, 2013 at 6:57 pmCan’t wait to try this – great idea. Thanks
lindsay
July 7, 2013 at 1:44 pmI love turkey meatballs and I love falafel balls. Combining the two sounds delicious, especially with a lemony yogurt sauce. I’ll be trying these soon.
Deb Perugi
July 6, 2013 at 11:42 amThese sound yummy! Proof that creativity is in the soul and can be utilized every day. Thanks for sharing.