Name: Turkey Falafel Meatballs with Lemon Yogurt Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 cup plain whole milk or low-fat yogurt; 1 garlic cloves, finely minced or squeeze through a garlic press; 1 tablespoons fresh lemon juice; 1/4 teaspoon kosher salt; 1 teaspoon dried crumbled mint or basil to sprinkle on top (optional); 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 pound ground turkey, light or dark meat (I prefer dark); 1/2 cup plain Panko bread crumbs or (for gluten-free) 1 cup cooked, cooled quinoa; 4 tablespoons cooking oil (I use olive oil)

Description

Turkey meatballs and falafel unite in this flavorful, healthy turkey falafel meatballs recipe. A simple mixture of ground turkey, chickpeas and Middle Eastern spices delivers wonderful, lighter meatballs that are perfect stuffed into a pita for lunch or with a salad for dinner. Pass around the lemon yogurt sauce!

Ingredients

Units Scale

For The Lemon Yogurt Sauce

1 cup plain whole milk or low-fat yogurt
1 garlic cloves, finely minced or squeeze through a garlic press
1 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1 teaspoon dried crumbled mint or basil to sprinkle on top (optional)

For The Meatballs

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 pound ground turkey, light or dark meat (I prefer dark)
1/2 cup plain Panko bread crumbs or (for gluten-free) 1 cup cooked, cooled quinoa
4 tablespoons cooking oil (I use olive oil)

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Instructions

To make the lemon yogurt sauce, combine all ingredients, cover and store in the fridge for up to 3 days.
Set up your food processor with the chopping blade. Add chickpeas, onion, garlic, cilantro, parsley, egg, cumin, coriander and salt to the food processor bowl and process until finely chopped with a grainy consistency.
Scrape the mixture into a mixing bowl, add turkey and bread crumbs (or cooked quinoa). Mix until just combined.
Roll meatball mixture into 1 ½ inch balls (should make about 25), and place them on a large plate or baking sheet.
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 on the side. Shirazi salad is the perfect accompaniment.

Notes

Make These Gluten Free: Use 1 cup of cooled cooked quinoa in place of bread crumbs. When using quinoa, the meatball mixture will be a bit looser. Use a light touch when rolling it into balls, tossing the meat from palm to palm and pressing, to shape.
To make these in the oven, preheat the oven to 400ºF. Spread meatballs out on lightly-oiled rimmed baking sheet and bake for 20 minutes or until cooked through.
Nutrition Information: We do our best to provide accurate nutrition figures but the information shown is an estimate provided by an online nutrition calculator and should only be used as an estimate.

Prep Time: 30 mins
Cook Time: 20 mins
Category: brunch or dinner, Lunch
Method: Sauté
Cuisine: Middle Eastern