I love falafels, but I don’t feel great about eating a lot of deep-fried foods. I read a lot about nutrition, and let’s just say, deep-fried foods cause all sorts of terrifying things, like free radicals and visceral fat and probably the entirety of my cellulite. Long story short, I now generally like to try to make foods crispy without adding a lot of oil.
Insert these crispy turkey falafel cakes!
Full of falafel flavour and crunch but BAKED. They are baked, people! Also, a great way to use up leftover roast turkey or cooked chicken.
Crispy Turkey Falafel Cakes
Makes 4 servings
A few seasonings and a creamy tahini-yogurt sauce transform leftover turkey into crispy baked (not fried!) cakes that taste just like falafels. Serve on a bed of baby kale or baby spinach, or stuffed in a pita with your favourite falafel toppings, such as chopped tomatoes, pickles, sliced onions and shredded lettuce.
Ingredients
1 cup mashed potatoes
1 egg
2 green onions, finely chopped
1-1/4 cups seasoned panko crumbs, divided
3 tbsp chopped fresh parsley, divided
1 clove garlic, grated or pressed
1 tsp ground cumin
1/4 tsp ground turmeric
Salt and cayenne pepper, to taste
1-1/2 cups diced leftover roast turkey
Olive oil spray
2 mini cucumbers, diced
Tahini-Yogurt Sauce:
1/2 cup plain low-fat yogurt
1 tbsp tahini
1 tsp lemon juice
1/2 clove garlic, grated or pressed
Salt and cayenne pepper, to taste