Honey Roasted Parsnip Falafel with Lemon Dill Yogurt

Ingredients

• •2 cups parsnips, peeled and diced
• •2 tablespoons honey
• •1 tablespoon olive oil
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon ground black pepper
• •1 1/2 cups canned chickpeas, drained and rinsed
• •2 cloves garlic, minced
• •1/4 cup fresh parsley, chopped
• •1/4 cup fresh cilantro, chopped
• •2 tablespoons tahini
• •2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
• •1/2 teaspoon salt
• •1 cup plain Greek yogurt
• •1 tablespoon lemon juice
• •1 teaspoon lemon zest
• •2 tablespoons fresh dill, chopped

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a mixing bowl, toss the diced parsnips with honey, olive oil, ground cumin, ground coriander, smoked paprika, and ground black pepper until well coated.

3. 3

   Spread the seasoned parsnips evenly on the prepared baking sheet and roast for 20-25 minutes, or until golden and caramelized, stirring halfway through.

4. 4

   Allow the roasted parsnips to cool slightly, then transfer them to a food processor along with the chickpeas, garlic, parsley, cilantro, tahini, flour, and salt.

5. 5

   Pulse the mixture until it comes together into a slightly chunky dough-like consistency. Avoid over-processing to maintain some texture.

6. 6

   Using your hands, shape the mixture into small falafel balls or patties, about 1 1/2 inches in diameter, and place them on a plate or tray.

7. 7

   Heat a skillet over medium heat with a bit of olive oil, or preheat your oven to 375°F (190°C) if baking. Cook the falafels for 3-4 minutes per side until golden brown, or bake them for 20-25 minutes, flipping halfway through.

8. 8

   While the falafels cook, prepare the Lemon Dill Yogurt by combining the Greek yogurt, lemon juice, lemon zest, and fresh dill in a small bowl. Mix until smooth and well combined.

9. 9

   Serve the Honey Roasted Parsnip Falafels warm with the Lemon Dill Yogurt as a dipping sauce, or in pita bread with fresh veggies and extra herbs.