1. In food processor, pulse chickpeas, garlic, onion and 1 tablespoon lemon juice until chickpeas are coarsely chopped. Add sweet potato, cilantro, breadcrumbs, cumin, baking powder, and ? teaspoon salt and ½ teaspoon pepper; pulse until incorporated and mixture sticks together when squeezed between fingers.
2. Spray 24-cup mini muffin pan with cooking spray; divide chickpea mixture into muffin cups and freeze 15 minutes.
3. Preheat oven to 375°. In small bowl, whisk yogurt, tahini, reserved 1½ tablespoons chickpea liquid and remaining 1½ tablespoons lemon juice.
4. Bake falafel muffins 30 minutes or until golden brown. Serve sprinkled with cilantro with Tahini-Yogurt Sauce.
Chef Tip Freeze leftover falafel muffins in freezer-safe zip-top plastic bag. Reheat on rimmed baking pan in 350° oven for 15 minutes or until heated through.
- 2 g Fat
- 0 g Saturated Fat
- 0 g Cholesterol
- 159 mg Sodium
- 17 g Carbohydrates
- 4 g Fiber
- 4 g Sugars
- 0 g Added Sugars
- 5 g Protein
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Nutritional Information
- 2 g Fat
- 0 g Saturated Fat
- 0 g Cholesterol
- 159 mg Sodium
- 17 g Carbohydrates
- 4 g Fiber
- 4 g Sugars
- 0 g Added Sugars
- 5 g Protein
Directions
1. In food processor, pulse chickpeas, garlic, onion and 1 tablespoon lemon juice until chickpeas are coarsely chopped. Add sweet potato, cilantro, breadcrumbs, cumin, baking powder, and ? teaspoon salt and ½ teaspoon pepper; pulse until incorporated and mixture sticks together when squeezed between fingers.
2. Spray 24-cup mini muffin pan with cooking spray; divide chickpea mixture into muffin cups and freeze 15 minutes.
3. Preheat oven to 375°. In small bowl, whisk yogurt, tahini, reserved 1½ tablespoons chickpea liquid and remaining 1½ tablespoons lemon juice.
4. Bake falafel muffins 30 minutes or until golden brown. Serve sprinkled with cilantro with Tahini-Yogurt Sauce.
Chef Tip Freeze leftover falafel muffins in freezer-safe zip-top plastic bag. Reheat on rimmed baking pan in 350° oven for 15 minutes or until heated through.