Honey Roasted Parsnip Falafel with Lemon Dill Yogurt
Ready to jazz up your falafel game? These Honey Roasted Parsnip Falafels are sweet, savory, and oh-so-satisfying! Pair them with a zesty Lemon Dill Yogurt and you’ve got a dish bursting with flavor. Perfect for snacks, meals, or impressing your foodie friends. Let’s get cooking!
5.0 out of 5 (2 ratings)
Prep Time
20 minutes
Cook Time
25 minutes
Servings
4 servings
Cuisine
Middle Eastern
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
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 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
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
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
Pulse the mixture until it comes together into a slightly chunky dough-like consistency. Avoid over-processing to maintain some texture.
- 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
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
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
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.
Nutrition Information
Calories
320 calories
Protein
12g
Carbs
42g
Fat
12g
Frequently Asked Questions
Q: Can I use a different vegetable instead of parsnips?
A: Yes, you can substitute parsnips with other root vegetables like carrots, sweet potatoes, or turnips. However, keep in mind that the flavor profile may change slightly, and you might need to adjust the roasting time depending on the vegetable's texture and moisture content.
Q: Can this recipe be made gluten-free?
A: Absolutely! Simply replace the all-purpose flour with chickpea flour or another gluten-free flour like almond flour. Chickpea flour works particularly well as it complements the falafel's flavor and texture.
Q: What if I don't have a food processor?
A: If you don't have a food processor, you can mash the roasted parsnips and chickpeas with a fork or potato masher. Finely chop the garlic, parsley, and cilantro, and mix everything thoroughly by hand. The texture may be chunkier, but it will still work.
Q: Can I bake the falafels instead of frying them?
A: Yes, baking is a great alternative to frying. Preheat your oven to 375°F (190°C), place the falafels on a parchment-lined baking sheet, and bake for 20-25 minutes, flipping them halfway through to ensure even browning.
Q: How should I store leftovers?
A: Store leftover falafels in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through for best results.
Q: What can I serve with these falafels besides the Lemon Dill Yogurt?
A: You can serve these falafels in pita bread with fresh veggies like cucumber, tomato, and lettuce. They also pair well with hummus, tahini sauce, or a simple side salad. For a heartier meal, serve them over a bed of rice or grains like quinoa.
Q: Why is my falafel mixture too wet or too dry?
A: If the mixture is too wet, it may be due to excess moisture from the chickpeas or parsnips. Add a bit more flour to achieve the right consistency. If it's too dry, try adding a small amount of water, olive oil, or additional tahini to bring it together.
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