Sausage Falafel Balls

Sausage Falafel Balls

Notes: Serve with plain yogurt or tahini (sesame seed sauce) mixed with lemon juice to taste; thin with broth or water to dipping consistency. For an appetizer, dip balls in yogurt or tahini sauce; for a main dish, spoon the sauce over the hot meat.

Sunset MAY 2001

  • Yield: Makes 8 appetizer, 4 main-dish servings


  • 1 pound bulk pork sausage
  • About 3/4 cup dried falafel mix
  • Salt


1. In a bowl, combine sausage, 1/2 cup falafel mix, and 1/2 cup water; mix well. Put remaining 1/4 cup falafel mix in a small bowl. Scoop meat (mixture is soft) into 1-tablespoon portions and drop into falafel mix; roll to coat. Place balls slightly apart on an oiled 10- by 15-inch pan.

2. Bake in a 500° oven for 5 minutes; turn balls (or shake pan) and continue to bake until lightly browned and no longer pink in the center (cut to test), about 5 minutes longer. Add salt to taste.

Nutritional analysis per appetizer serving.

Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 68%
  • Protein: 8.5g
  • Fat: 16g
  • Saturated fat: 5.5g
  • Carbohydrate: 8.3g
  • Fiber: 2.3g
  • Sodium: 497mg
  • Cholesterol: 30mg

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Sausage Falafel Balls recipe