Exquisite Low-Fat Yogurt Felafels

A flavorful adaptation of a well-known meal that is lighter and more digestible than the original. Pre-soaking the chickpeas causes sprouting, which increases the concentration of nutrients and enzymes, promoting proper digestion and assimilation.

Serving: around 25 felafels


For felafels: 

  • 7 oz dry chickpeas
  • 7 oz potatoes
  • 1⁄2 small onion
  • 1 garlic clove
  • 1⁄2 tsp coriander powder
  • 1⁄2 tsp cumin powder
  • 1⁄2 ts pfine salt
  • a pinch of pepper

For the dressing:

  • 1 cup of soy yogurt (or yogurt of choice)
  • 2 tsp apple cider vinegar
  • 1 tsp lemon juice
  • 1 little pinch of fine salt
  • chopped chives (to taste)


Step 1

Soak chickpeas for 24 hours in cold water. Steam the potatoes in their skins. Remove the peel once it has been cooked.

Step 2

Blend the chickpeas together with the remaining ingredients, excluding the potatoes. In a large bowl, mash the potatoes using a fork. Mix in all the ingredients thoroughly. Let the mixture to rest in the refrigerator for 30 minutes.

Step 3

Form the felafel balls and bake them for about 20 minutes at 350°F on a baking sheet lined with parchment paper.

Step 4

To make the dressing, combine the yogurt, apple cider vinegar, lemon juice, and salt.

Let the dressing rest for about 20 minutes to allow the flavors to meld.

Pro tips

- Serve the felafels on a bed of lettuce, topped with the yogurt sauce and drizzled with chives.

- After created, the felafels can be stored in the freezer for two to three months.

- The yogurt sauce can be stored for two to three days in the refrigerator.

To Your Health and Happiness, Doctor Danielle

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