White Bean Falafels with Chimchurri Yogurt Sauce

Didi Dalaba


This recipe is for the Ninja Chef Challenge.
Our ingredients were; garlic, tortilla's, yogurt. A mystery ingredient was added; cannellini beans.

The fresh herbs in the Chimchurri sauce coupled with the falafels will leave you wanting more... perfect for entertaining or a vegan dinner!!

Your guests will rave, and *shhhh* noone needs to know you started off with canned!!


**Note** A Chimchurri sauce is a herb sauce using whatever fresh herbs you have on hand.


★★★★★ 2 votes

30 Min
10 Min



  • 4 Tbsp
    parsley (fresh)
  • 2 tsp
    marjoram fresh (fresh)
  • 2 tsp
    dried greek oregano (or oregano)
  • 4 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
    red wine vinegar
  • 8 Tbsp
    plain yogurt (i used greek)
  • 2 clove
    garlic crushed
  • 1 tsp
  • 1/2 tsp
    black pepper

  • 1 can(s)
    cannellini beans drained and rinsed well
  • 1/4 tsp
    tumeric dried
  • 2 tsp
    dried minced onion
  • 1 Tbsp
    fresh finely chopped parsley
  • 1 tsp
    cumin powder
  • 1-1/2 Tbsp
    peanut butter
  • 1 tsp
  • 2-3 Tbsp
    plain yogurt (i used greek)
  • 2 tsp
    extra virgin olive oil
  • 3/4 c
    bread crumbs, (i used panko)
  • 1/4 c

  • 1/3 c
    olive oil
  • 1 medium
    tomato diced
  • ·
    chopped/shredded lettuce
  • ·
    flour tortillas

How to Make White Bean Falafels with Chimchurri Yogurt Sauce


  1. In a small bowl add all your chimchurri ingredients except the yogurt, and mix well. Place in a mini chopper or food processor and pulse till smooth.
    Add your yogurt. Mix thoroughly and place in fridge till ready to use.
  2. Open your can of cannellini beans; drain and rinse.
    Add the rest of your chimchurri ingredients. Using your favorite *masher*, mash the living daylights out of the beans. Take out all your frustrations I say!! You can leave partial pieces of beans, they look really pretty!
    Add your yogurt! Taste for seasoning, and set in fridge to chill!
  3. Over medium heat, warm tortilla's in an skillet or oven, till they are ready and warmed up. Set on a plate and set aside!
  4. Using your hands or an ice cream scoop, scoop out uniform pieces of falafel mixture and form into patties. Dredge lightly in flour and place on plate. In a medium skillet heat your olive oil till to medium-high heat.
  5. Cook for a couple of minutes on one side, flip over and evenly brown on the other side. When nicely golden on both sides, remove and place on a paper towel lined plate.
  6. Assemble your falafel's by starting with your tortilla's, add your chimchurri yogurt sauce, your veggies of choice, then 1 falafel cut in half. Fold over, secure with toothpick if desired and enjoy!!

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