Sausage Falafel with Romaine and Yogurt Sauce

Our Chopped Dinner 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]

Total Time:
40 min
40 min

4 servings

  • 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.

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