INGREDIENTS:

Falafel:

1 can chickpeas, rinsed and drained

2 tablespoons Justin's Classic Almond Butter

1/4 cup chickpea crumbs (or bread crumbs)

1 clove garlic, minced

1/4 cup fresh parsley

2 tablespoons lemon juice

1/4 teaspoon cumin

salt & pepper (to taste)

2 tablespoons olive oil

Spicy Yogurt Sauce:

½ cup plain Greek yogurt

2 tablespoons prepared horseradish

2 teaspoons ketchup

¼ teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/8 teaspoon black pepper

Vegetables: sautéed red onion, roasted broccoli, spinach, roasted bell peppers, roasted sweet potatoes

Toppings (optional): pine nuts, feta cheese

DIRECTIONS:

To make falafel, combine all ingredients (except olive oil) in the bowl of a food processor and pulse until mixture forms into a dough. Shape into 3-inch balls and set aside.

Heat olive oil in a large skillet over medium-high heat. Place falafel in pan and cook 5-6 minutes on one side. Flip falafel and cook until golden brown, 5-6 minutes more.

For the sauce, mix together all ingredients in a small bowl.

Serve falafel over vegetables of choice, salad or in a pita with sauce, pine nuts, and feta.

Serves 4