Falafels with Yogurt-Dill Sauce

In a big bowl, mix together the chickpeas, 0.75 cups of panko, the red potato, red onion, garlic, egg, a tablespoon of olive oil, fresh cilantro, a teaspoon of lemon juice, cumin, salt, and black pepper.

Shape the blend into patties measuring 2 inches. Put 0.25 cups of panko into a shallow dish, then carefully press each patty into the breadcrumbs to coat.

Warm up some canola oil in a wide frying pan over medium-high heat.

Cook the patties in the hot oil for approximately 4 minutes on each side until they turn a golden brown. Remove them from the pan.

In a bowl, whisk together the yogurt, dill, lemon juice, garlic salt, and white pepper. Drizzle this sauce over the cooked falafels before serving.