Falafel Balls with Lemon-Yogurt Dip
"Try this modern take on falafel for a vegetarian dish everyone will love. To get them out of the pan, gently pry with a fork. They freeze easily for use in other Greek dishes...."
INGREDIENTS
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1 tablespoon extra-virgin olive oil
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1 15 ounce can chickpeas (garbanzo beans), rinsed and drained
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1 egg, beaten
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1/3 cup dry breadcrumbs
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1/4 cup chopped cilantro
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2 cloves garlic, finely chopped
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1/4 cup tahini (sesame seed paste)
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2 tablespoons freshly squeezed lemon juice
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2 teaspoons ground cumin
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1/4 teaspoon salt
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1/2 cup plain Greek yogurt
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1/4 teaspoon agave nectar
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1/4 teaspoon lemon zest
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