Mini Falafel Muffi ns with Tahini-Yogurt Sauce 1. Preheat oven to 425°. Poke potato several times with fork; place on cookie sheet and bake 45 minutes or until tender. Let cool; peel and Prep: 45 minutes plus freezing cut into cubes. Bake: 1 hour 15 minutes • Serves: 8 2. In food processor, pulse chickpeas, garlic, onion and 1 tablespoon 1 medium sweet potato lemon juice until chickpeas are coarsely chopped. Add sweet potato, 1 can (15 ounces) reduced sodium chickpeas, drained and cilantro, breadcrumbs, cumin, baking powder, and 8 teaspoon salt rinsed, 1½ tablespoons liquid reserved and ½ teaspoon pepper; pulse until incorporated and mixture sticks 2 garlic cloves together when squeezed between fi ngers. ½ small white onion, coarsely chopped 3. Spray 24-cup mini muffi n pan with cooking spray; divide chickpea 2½ tablespoons fresh lemon juice, divided mixture into muffi n cups and freeze 15 minutes. 1 cup canned sweet potato purée 4. Preheat oven to 375°. In small bowl, whisk yogurt, tahini, reserved 3 tablespoons chopped fresh cilantro 1½ tablespoons chickpea liquid and remaining 1½ tablespoons plus additional for garnish lemon juice. 2 tablespoons panko breadcrumbs 5. Bake falafel muffi ns 30 minutes or until golden brown. Serve 2 teaspoons ground cumin sprinkled with cilantro with Tahini-Yogurt Sauce. ½ teaspoon baking powder Approximate nutritional values per serving (3 mini muffi ns and 1 T. sauce): ¼ cup plain nonfat Greek yogurt 81 Calories, 2g Fat (0g Saturated), 0mg Cholesterol, 1 tablespoon tahini 154mg Sodium, 14g Carbohydrates, 3g Fiber, 4g Protein Chef Tip Freeze leftover falafel muffi ns in freezer-safe zip-top plastic bag. Reheat on rimmed baking pan in 350° oven for 15 minutes or until heated through.

Dietitian’s tip: > Falafel muffi ns are a fantastic vegan option that is both nutrition packed and budget friendly. Blending these ingredients together in a food processor keeps this recipe simple and quick, while introducing your children to a variety of fl avors within a familiar format.