Crispy turkey falafel cakes

By Annabelle Waugh
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Crispy turkey falafel cakes

A few seasonings and a creamy tahini-yogurt sauce transform leftover turkey into crispy baked (not fried!) cakes that taste just like falafels. Serve on a bed of baby kale or baby spinach, or stuffed in a pita with your favourite falafel toppings, such as chopped tomatoes, pickles, sliced onions and shredded lettuce.

SERVES
4
TOTAL TIME

Ingredients

  • 1 cup mashed potatoes
  • 1 egg
  • 2 green onions, finely chopped
  • 1-1/4 cups seasoned panko crumbs, divided
  • 3 tablespoons chopped fresh parsley, divided
  • 1 clove garlic, grated or pressed
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • Salt and cayenne pepper, to taste
  • 1-1/2 cups diced leftover roast turkey
  • Olive oil spray
  • 2 mini cucumbers, diced

Directions

  1. In bowl, mix together potatoes, egg, onions, ¼ cup of the panko crumbs, half of the parsley, garlic, cumin, and turmeric; season with salt and cayenne, to taste. Stir in turkey.
  2. Place remaining panko crumbs in shallow dish
  3. Scoop mixture by generous ½ cup into four mounds and shape into ¾-inch thick patties. Place patties in panko crumbs, turning and patting to coat all over. Transfer to parchment paper-lined baking sheet; spritz with olive oil spray. Gently turn patties over and spritz again.
  4. Bake in 425°F (220°C) oven, turning once halfway through cooking, until light golden and hot throughout, about 20 minutes.
  5. Meanwhile, in bowl, whisk together yogurt, tahini, lemon juice and garlic; season with salt and cayenne, to taste.
  6. Serve turkey cakes with sauce; sprinkle with cucumber and remaining parsley to serve.

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