Falafels & Whipped Feta Cream Sauce

1. 1

   Place strained chick peas in food processor and blend on high.

2. 2

   Remove 1/2 cup ground chick peas to make room for other ingredients.

3. 3

   Add other ingredients and blend on high again, take the lid off and scrape ingredients down several times.

4. 4

   Mix on high until well blended (this may take a few times of mixing), transfer to a large bowl, and mix again with a spoon.

5. 5

   Grab a spoonful of the mixture and roll into small balls; place on a plate.

6. 6

   Heat grape seed oil in a heavy pot, or deep fryer until hot (375 degrees) and starting to bubble.

7. 7

   Place falafel balls into the oil, and after a minute scrape gently if they are stuck to the bottom of the pan.

8. 8

   Fry until brown and crispy, turning them in the oil if necessary. It can take up to 15 minutes on the first batch. You may have to do 2-3 batches.

9. 9

   Blend first 3 ingredients on high in a food processor until creamy.

10. 10

    Add remaining ingredients and blend until creamy, scraping down if necessary.

11. 11

    Transfer to a small bowl, drizzle top with olive oil and light sprinkling of parsley (fresh if you have it).

* Per serving · 4 servings · Values may vary.