Sausage Falafel with Romaine and Yogurt Sauce

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Pulse the chick peas, onion, garlic, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor until finely chopped.

3. 3

   Sprinkle with the flour, baking powder, then pulse until just combined.

4. 4

   Transfer to a medium mixing bowl and add the sausage, stirring together with your hands.

5. 5

   Cover and move to the refrigerator to chill for 30 minutes.

6. 6

   Once chilled, divide the mixture into tablespoons, rolling into 1-inch sized balls with wet hands.

7. 7

   Heat the olive oil in a large pan over medium heat.

8. 8

   In two batches, add the falafel balls and cook until lightly browned, about a minute and a half per side.

9. 9

   Transfer to a baking sheet and bake in the oven until cooked through, about 10 minutes.

10. 10

    Whisk together the yogurt, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

11. 11

    Divide the lettuce between 4 serving plates, then drizzle with some of yogurt sauce.

12. 12

    Divide falafel between plates and serve with hot sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.