HOMEMADE YOGURT POPS RECIPES

Steps:

• In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Pulse until mixture is coarse and mealy—do not over blend!
• Form mixture into falafel balls about 2" in diameter, squeezing to compact. Transfer to chill in the refrigerator while oil heats.
• In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.
• Fry falafels until golden, then transfer to a paper towel-lined plate and season immediately with salt.
• To make yogurt sauce: In a medium bowl, whisk together yogurt, lemon juice, oil, and dill. Season with salt and pepper.
• To make tahini sauce: In a medium bowl, whisk together tahini, garlic, lemon juice, and warm water. Season with salt. (If you prefer a thinner sauce, whisk in more warm water 1 tablespoon at a time.)
• Serve falafels in pita with lettuce, tomatoes, and cucumber and drizzle with either sauce.

Steps:

• Put all the ingredients in a blender and process until smooth. Pour into glasses and serve.
• Cooks note: For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. Or, use soy yogurt or milk instead of dairy.