Our chopped challenge this week was turkey sausage. We decided to see if we could add meat to traditionally-vegetarian falafel without overwhelming the classic chickpea flavor. Chopped Basket Ingredient: Turkey Sausage
- 9 ounces turkey sausage
- 2 tablespoons extra-virgin olive oil
- 15-ounce can chickpeas, rinsed and drained
- 1/2 a medium onion, chopped, 2/3 cup
- 2 garlic cloves, finely chopped
- 1 teaspoon cumin
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Kosher salt and finely ground black pepper
- 1 cup greek-style yogurt
- 2 tablespoons lime juice
- 2 romaine hearts, chopped
- Hot sauce
Preheat the oven to 400 degrees F.
Pulse the chick peas, onion, garlic, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor until finely chopped. Sprinkle with the flour, baking powder, then pulse until just combined. Transfer to a medium mixing bowl and add the sausage, stirring together with your hands. Cover and move to the refrigerator to chill for 30 minutes.
Once chilled, divide the mixture into tablespoons, rolling into 1-inch sized balls with wet hands. Heat the olive oil in a large pan over medium heat. In two batches, add the falafel balls and cook until lightly browned, about a minute and a half per side. Transfer to a baking sheet and bake in the oven until cooked through, about 10 minutes.
Whisk together the yogurt, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide the lettuce between 4 serving plates, then drizzle with some of yogurt sauce. Divide falafel between plates and serve with hot sauce.