Lamb Falafel

Mini lamb meatballs seasoned with lots of herbs are baked and used for a pita sandwich! MORE+ LESS-

By Macheesmo

March 9, 2017

lb ground lamb

1/2

medium white onion, chopped

cloves garlic, minced

large egg

1/2

cup bread crumbs

1/4

cup fresh mint

1/4

cup fresh parsley

teaspoon red pepper flakes

pinch salt and pepper

tablespoons olive oil (for drizzling)

pitas, halved (for sandwiches)

cup feta, crumbed (for sandwiches)

Tzatziki Sauce:

cup Mountain High™ original plain yoghurt

medium cucumber, seeded, peeled, chopped

clove garlic, minced

1/2

large lemon, juice only

tablespoons fresh parsley

tablespoon olive oil

pinch salt

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1

For Tzatziki sauce, peel and seed cucumber and dice finely. Also mince garlic and parsley. Add to a bowl with yogurt and other ingredients and stir together. Store in fridge until needed. Can be made in advance.
2

To make lamb balls, dice all veggies and stir them into ground lamb along with egg and breadcrumbs. Season with salt, pepper, and red pepper flakes.
3

Line a baking sheet with parchment paper for easier clean up and form large tablespoon-sized meatballs with lamb mixture. Flatten each ball slightly into a disc. You should get 20-24 balls out of the lamb mixture.
4

Drizzle lamb balls with olive oil and season with a pinch of salt and pepper. Bake lamb balls at 400°F for 20 minutes, flipping once halfway through.
5

To make a sandwich, separate pita bread so you can stuff it. Sometimes it helps to microwave the pita for 10 seconds.
6

Add a few spoonfuls of tzatziki sauce to the pita along with a pinch of crumbled feta. Add 2-3 lamb balls to each half of the pita and garnish with another drizzle of sauce and a few sprigs of fresh mint. Serve immediately!

No nutrition information available for this recipe

More About This Recipe

Falafel is generally made with chickpeas, but sometimes a chickpea patty just won’t cut it for me... So I’ll frequently use lamb! For these lamb falafel sandwiches, the ground lamb is mixed with a bunch of fresh herbs and spices and baked instead of fried. Like many Mediterranean sandwiches, it’s served with a tangy yogurt sauce, crumbled cheese, and fresh mint. Let’s start with the sauce because while it may seem like just a condiment, the sauce is maybe more important than the lamb. It gives some moisture to the sandwich and also a nice tangy kick. You can definitely make this sauce in advance. It’ll keep fine in the fridge for many days. In fact, I think it’s a bit better on day two because the flavors have time to meld. On to the lamb. This recipe is very similar to a lamb meatloaf, actually, that I just form into small balls and bake. The ingredients will probably look familiar if you ever make meatloaf. The one difference is this recipe has a lot of fresh herbs in it. It might look like too much when you start, but just trust me. The fresh herbs give the final meatballs a fantastic flavor. I love these for dinner, but there’s no reason why you couldn’t make a batch of these over the weekend and take it for lunch throughout the week as well!