Whipped Feta Dip

Whipped Feta Dip is the perfect unexpected addition to any appetizer spread. Served alongside dippers such as seeded crackers, toasted pita, or crudités, the salty bite of the feta leaves you coming back for more after each bite.

Ingredients needed to make Whipped Feta Dip

The first ingredient in Whipped Feta Dip is, well, feta cheese. My recipe calls for 6oz, although I typically buy feta in 8oz blocks. So, I’ll just use 3/4 of the block and return the rest to the fridge for crumbling over salads or other miscellaneous uses. Then, you’ll need roughly 2oz of cream cheese. I actually love to use an almond-milk based cream cheese for this dip, because the nuttiness compliments the tangy feta so well. But, almond-milk cream cheese, or any vegan cream cheese, is typically more expensive and using the regular old blocks will work (and taste) just as good. Here’s the list in its entirety:

  • Feta cheese
  • Cream cheese
  • Fresh lemon juice
  • Olive oil
  • Freshly ground black pepper
  • Fresh herbs, such as thyme or oregano
  • Crackers or toasted pita bread

Tools used to make Whipped Feta Dip

Whipped Feta Dip is the perfect snack because it truly requires one kitchen tool to make: a food processor. Limited dishes means more time to enjoy your appetizer and the company of those you’re sharing it with. I use this food processor and have for a few years now. I love it because of the versatility!

How to make Whipped Feta Dip

This unique appetizer couldn’t be easier to pull together. Simply throw all of the ingredients into the bowl of your food processor, pulse until its combined and the texture has become slightly fluffy, and spoon into a bowl. Arrange your crackers or pita around the whipped feta, and finish with a drizzle of olive oil, freshly cracked black pepper, and fresh herbs of your choice. Quick, easy, and wonderful!

Looking for other dip ideas?

Give these other appetizer recipes from The Ardent Cook a try!

Turmeric Cauliflower Hummus

Muhammara-Style Roasted Red Pepper Dip

Cheesy Black Bean Skillet Dip

Recipe Ingredients

6oz room-temperature feta (I buy an 8oz block and use about ¾ of it)

2oz room-temperature cream cheese

Juice of ½ lemon (about 2 tbsp)

Olive oil, for serving

Freshly ground black pepper, for serving

Fresh herbs, such as thyme or oregano, for serving

Crackers or toasted pita, for serving

Recipe Instructions

  1. Allow the feta and cream cheese to come to room temperature before proceeding with the recipe. To do this, I take them out of the fridge a few hours before I plan on using them.
  2. Add the feta, cream cheese, and lemon juice to a food processor. Pulse until the mixture is creamy and slightly whipped in texture.
  3. At this point, you may transfer the room temperature dip to a serving bowl, drizzle with olive oil, and sprinkle with fresh herbs and black pepper. Alternatively, chill in the fridge for a few hours, then proceed with garnish. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Turmeric Cauliflower Hummus

It’s Wednesday, which somehow always translates into us eating a slew of appetizers and calling it dinner. Luckily, our appetizer game has really stepped up from frozen pizza rolls to more sophisticated snack-age, like this Turmeric Cauliflower Hummus, so our Wednesday appetizer dinners actually feel nutritious.

Turmeric Cauliflower Hummus is exactly what you need to elevate any appetizer spread. It’s also perfect to make at the start of the week and portion out for lunches or mid-day snacks. I love to slather this stuff on toast in the morning instead of mashed avocado, and it’s so inconspicuously awesome. Give it a try and I’m confident you won’t be disappointed. Plus, it’s a great way to use up that head of cauliflower you bought but never figured out what to do with.

Ingredients needed to make Turmeric Cauliflower Hummus

It goes without saying, but you need a medium-large head of cauliflower for this recipe. The only other fresh ingredients you will need are a couple of garlic cloves, plus the juice and zest of one lemon.

From the pantry, grab your favorite every day olive oil, like this one, as well as good quality tahini. I love this brand because it’s the creamiest I’ve found, it has great ingredients (just sesame seeds), and it’s local to me! You’ll also need the following spices: cumin, turmeric, salt, and pepper. Pretty basic ingredients, right?

Tools used to make Turmeric Cauliflower Hummus

I’m pretty sure I say this in every post, but you NEED a chef’s knife. No more chopping vegetables with dinky paring knives. We are adults now. Buy this one, or one similar to it, so you can chop cauliflower like a boss. You will also need a food processor or high-speed blender to get the hummus to the ideal consistency. I use this for all kinds of kitchen needs, from purées to smoothies to chopping veggies. It’s so awesome and worth the money in my opinion. All other tools used for this recipe are likely already in your kitchen.

How to make Turmeric Cauliflower Hummus

I love this recipe because the cooking is minimal yet it easily pleases a large crowd. Simply steam the cauliflower until it’s very tender, then dump the rest of the ingredients along with the cauliflower into your food processor. Blend, and done!

You can make this recipe your own by adding more or less of the cumin or turmeric, or by adding whatever spices you enjoy. Using za’atar would be an awesome idea, or take a latin-inspired route and throw in some chili powder. No matter what, just make sure to drizzle the finish product with another generous stream of olive oil. It really enhances the hummus and gives it a richer flavor.

I love to top Turmeric Cauliflower Hummus with different varieties of olives, tomatoes, capers (if you’ve got them), fresh herbs, and anything else that feels right. A generous heap of feta would be a nice topping, as well. Don’t be afraid to make it a loaded hummus.

Looking for other dip ideas?

Give these other dip recipes a try for delicious and healthy crowd-pleasers.

Muhammara-Style Roasted Red Pepper Dip

Cheesy Black Bean Skillet Dip

Charred Sweet Potato Wedges with Roasted Corn and Goat Cheese Guacamole

Recipe Ingredients

1 medium head cauliflower, cut into florets (approximately 3 cups)

2 cloves garlic

⅓ cup olive oil, plus more for finishing

2 tbsp tahini

Juice and zest of 1 lemon

¾ tsp salt

½ tsp cumin

½ tsp turmeric 

Fresh cracked black pepper

Olives, tomatoes, capers, fresh herbs (optional, for garnish)

Recipe Instructions

  1. Boil 2 inches of water in a medium pot with a lid. Steam the cauliflower florets until very tender, 5-8 minutes, then drain.
  2. Add cauliflower, along with all remaining ingredients, to the bowl of a food processor. Begin by pulsing a few times, then blend until the hummus becomes thick and creamy. If necessary to achieve desired consistency, you may add additional teaspoons of water or olive oil one by one.
  3. Transfer to a serving bowl or plate and drizzle with additional olive oil. Garnish as desired and serve with fresh vegetables or pita. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Muhammara-Style Roasted Red Pepper Dip

The first time I had muhammara I was sitting inside one of the most beautiful restaurants in Philly, chewing in awe at what I had just eaten. It was so rich, earthy, and spiced to perfection. That Philly restaurant is called Suraya, which would later become the best restaurant in the city multiple years running, so needless to say mine is not as good as theirs. But, it’s pretty good.

At the risk of totally defacing the history surrounding this Syrian dip, let me just briefly describe it. Muhammara means “reddened”,” and it gets that name because the star ingredient is red peppers. Combined with toasted walnuts, olive oil, a touch of honey, and a few spices, this dip is a star whether you’re serving it as an appetizer, stirring it into warm grains, or spreading it on toast.

Traditional recipes call for pomegranate molasses, which imparts a warm sweetness. It can be tough to find, which is why I call for honey in my recipe. If you happen upon it, I would definitely recommend trying the pomegranate molasses as it’s way more authentic and really compliments the roasted red peppers.

My favorite way to serve this dip is alongside fresh vegetables and warm pita bread. Other uses include spreading it on toast or a sandwich, or stirring it into cooked grains for a creamy side (I recommend heartier grains such as farro or brown rice).

If you try this dip, be sure to share your photos and tag me @theardentcook on Instagram! I hope you enjoy this recipe!


1 12oz jar roasted red peppers, drained

1 cup walnuts

½ cup bread crumbs

1 ½ tbsp honey

Juice of ½ lemon

1 tbsp mayonnaise 

2 tbsp olive oil, plus more

½ tsp smoked paprika

½-1 tsp crushed red chili flakes (depending on heat preference)

Salt and pepper, to taste


  1. In a 375 degree oven, toast the walnuts on a clean sheet tray, tossing occasionally, until lightly browned and fragrant, about 5-7 minutes. When finished, set a handful of walnuts aside to garnish. Add the rest to a food processor.
  2. Add all other ingredients to the food processor and pulse until the mixture is mostly smooth. Transfer to a serving bowl and top with another drizzle of olive oil, the reserved walnuts, and flaky sea salt. Serve with warm pita bread, chips, or cut vegetables.

Quick(er) Chicken Shawarma with White Sauce

Living in the northeast has its ups and downs, but one of the biggest ups has always been the ease at which I can travel to New York City for a weekend. Jeff and I always joke that we hope to have friends in NY for the rest of our lives so we never have to actually live there.

One of my favorite things to do in the city is get Halal food. Something about watching the chefs move with effortless speed tossing heavily-spiced chicken on a flat top paired with the heavenly smells just does it for me. Not to mention the classic debate over red or white sauce, or both? I’m a both gal, but I haven’t had much success making my own red sauce. That’s why this recipe only features a white. I’ve heard talk of mixing ketchup with red chili flakes and lots of vinegar, but I haven’t loved the outcome, so I tend to just use my favorite hot sauce instead. Whatever floats your boat, really.

The white sauce, however, is non-negotiable. Simply mix plain Greek yogurt with a few tablespoons of mayonnaise, fresh garlic, lemon juice, salt, and pepper. So creamy and delicious.

I serve this chicken shawarma with sliced cucumbers, tomatoes, and whatever other toppings I have on hand- sometimes olives, or capers, or fresh herbs by the bunch. Stuff everything inside a flatbread, or serve it over rice or couscous. Either way, it’s flavorful, healthy, and comes together on one sheet pan.

Let me know if you give this recipe a try by tagging me in your photos @theardentcook on Instagram. I can’t wait to see!


For the Chicken

3lbs boneless, skinless chicken breast (about 3 large breasts)

Juice of 2 lemons

½ cup olive oil

8 cloves garlic, minced

2 ½ tsp ground cumin

2 tsp smoked paprika

1 tsp turmeric

½ tsp ground cinnamon

¾ tsp crushed red chili flakes

1 ½ tsp salt

2 tsp black pepper

1 large red onion, peeled and quartered

For the White Sauce

½ cup plain, full-fat greek yogurt

2 tbsp mayonnaise 

1 tbsp lemon juice

2 cloves garlic, minced

Pinch salt, to taste


  1. In a large mixing bowl, combine lemon juice, olive oil, garlic, and spices. Add chicken and toss to combine. Let the chicken marinate for at least 30 minutes, or up to 2 hours. 
  2. Preheat oven to 425 degrees Fahrenheit. Remove the chicken from the marinade and place on a rimmed sheet tray greased with olive oil. Toss the red onions briefly in the remaining marinade and arrange on the sheet tray around the chicken. 
  3. Roast the chicken until it reaches an internal temperature of 160 degrees Fahrenheit, about 25 minutes. Remove from the oven and let rest for at least 10 minutes. 
  4. While the chicken roasts, make the white sauce. Combine yogurt, mayonnaise, lemon juice, garlic, and pinch of salt. Stir to combine and chill in the fridge until ready to use. 
  5. Slice chicken and serve with tomatoes, cucumbers, olives, and sides of your choosing, such as rice or couscous. Alternatively, stuff it inside a pita or flatbread, slathered in white sauce and your favorite hot sauce.  Enjoy!

Za’atar Couscous with Plums

One of my favorite grains to make is couscous. It’s more flavorful than rice on its own, and literally cooks in 5 minutes. I love to mix it up with each season by adding roasted vegetables in the winter time or fresh green peas and burrata with mint in the spring. Now that it’s summer, I capitalize on juicy stone fruit and all that it has to offer. I’ve used plums in this recipe, but peaches, nectarines, or apricots would be equally as delicious.

I love the deep purple color of the plums against the pale couscous, especially when it’s served on a plate next to colorful summer vegetables. Add in the toasted walnuts and it’s not only beautiful to look at, but a flavor bomb.

Serve the couscous alongside your favorite grilled proteins, such as my Mediterranean Grilled Strip Steak, and tons of vibrant sides. Perhaps my Herbed Carrot Salad? Don’t forget to share your photos and tag me @theardentcook on Instagram. I absolutely love seeing what you guys makes! Enjoy!


1 10oz box plain couscous, cooked according to package instructions

3 tbsp olive oil, plus more for finishing

2 TBSP za’atar

2 tsp fresh lemon zest

2 ripe plums, pitted and quartered

½ cup walnuts, pan toasted and chopped

Salt and fresh cracked pepper, to taste


  1. Cook couscous according to package instructions. Fluff with a fork once cooked. 
  2. In a dry medium skillet, toast the walnuts over medium heat, swirling them around the pan constantly, until fragrant and lightly browned, about 5 minutes. Transfer to a cutting board and coarsely chop the walnuts.
  3. To a large mixing bowl with the cooked couscous, add the olive oil, za’atar, lemon zest, salt, and pepper.
  4. Transfer to a serving bowl and arrange the plums over the top. Top with the walnuts and a swirl of olive oil. Enjoy!

Herbed Carrot Salad

I’ve been sitting here trying to write this post for about 34 minutes. I’m getting tired, so here it is, and it’s underwhelming!

What isn’t underwhelming is this carrot salad. It’s addictive. If you love warm spices (think cumin, cinnamon, turmeric, etc.) and a combination of herby, sweet, and salty, then you’ll crave this just as much as I do.

The carrots get grated on a box grater, which is arguably the most labor-intensive part of this whole recipe. Then, simply mix the spices, juice a few lemons, and add in your favorite dried fruit for a healthy, Mediterranean-inspired side dish.

I love serving this dish with other Mediterranean-inspired dishes, such as my Mediterranean Grilled Strip Steak or Grilled Zucchini with Feta Cheese and Zesty Oregano Chimi. It’s also GREAT to make ahead, as the flavors mingle and it only gets better with time. Enjoy, and don’t forget to share your photos and tag me @theardentcook on Instagram!


6-7 medium carrots, about 1lb 

1 clove garlic, minced

2 tbsp parsley, chopped 

2 tbsp mint, chopped 

Juice of 1 lemon

¼ cup olive oil

Handful raisins

Handful dried apricots, finely chopped

½ tsp salt

¼ + ⅛ tsp cumin

¼ tsp coriander

⅛ tsp turmeric

⅛ tsp cinnamon

Fresh cracked black pepper, to taste

Crushed red chili flakes, to taste


  1. Finely grate carrots on a box grater or mandolin with grater attachment.
  2. In a small bowl, combine salt, cumin, coriander, turmeric, black pepper, and chili flakes.
  3. Add grated carrots to a large mixing bowl along with the olive oil, lemon juice, garlic, parsley, mint, and dried fruit. Mix well, then add the spices and mix thoroughly again.
  4. Let chill for 30 minutes prior to serving. While chilling isn’t completely necessary, it really allows the flavors to mingle and therefore is highly recommended. Stir once more after chilling to reincorporate any juices that may be sitting at the bottom of the bowl and serve! 

Grilled Zucchini with Feta Cheese and Zesty Oregano Chimi

We’ve had a string of 90 degree days here in the northeast, and it’s brutal. All I crave on hot days are foods with fresh flavors that can be cooked quickly. This grilled zucchini is perfect to fill all of those voids.

The zucchini gets grilled over high heat for less than 10 minutes total, and is finished with chunks of salty feta cheese and a delicious oregano chimi sauce drizzled on top. Fresh oregano, especially when grown in a home herb garden, adds an almost-spicy taste to the overall dish, and it’s amazing paired with the creamy squash. Not to mention the addition of za’atar, a punchy mediterranean spice blend including dried oregano, sumac, and roasted sesame seeds (among other things, as za’atar recipes differ depending on the region), which really adds to the overall flavor of this vegetable side.

I love zucchini for it’s deep green color on the plate, but this dish would also be excellent if you subbed other varieties of summer squash, or even eggplant! I usually make a double batch of the oregano chimi, and spoon it over everything from eggs to chicken to avocado toast. It’s that good.

I hope you love this super quick summer side dish! Serve it up with my Mediterranean Grilled Strip Steak and some Best-Ever Grilled Corn for a summer meal you can’t resist. Don’t forget to share your photos and tag me @theardentcook on Instagram when you make this zucchini!


2-3 medium zucchini, roughly quartered

½ cup feta, coarsely crumbled

¼ cup olive oil

Juice of ½ lemon

¼ cup fresh oregano, roughly chopped

½ tsp za’atar 

¼ – ½ tsp salt, to taste

Pinch fresh cracked black pepper


  1. Wash and thoroughly dry zucchini. Cut lengthwise in half, then into smaller quarters, large enough that they will not fall through the grill grates. Brush with olive oil and lemon juice, and season with salt and pepper. 
  2. Grill zucchini on medium-high heat for approximately 4 minutes per side, or until the zucchini is charred and tender. Be careful not to overcook the zucchini, or it may become soggy and break apart as you try to remove it from the grill. 
  3. To a small mixing bowl, combine olive oil, lemon juice, oregano, za’atar, salt, and pepper. Whisk with a fork. 
  4. Arrange grilled zucchini on a serving plate and top with the feta. Spoon the oregano chimi over the top, and garnish with a few more sprigs of fresh oregano. Enjoy!

Mediterranean Grilled Strip Steak

Hi guys! Happy weekend. As I shared on my stories today, I’m going on a bit of a theme with my recipes over the next few days. With the chaos that is summer, it’s hard to keep fresh food in the fridge and actually eat it between weekend travel, going out with friends, etc. That’s why I love making a giant batch of proteins, side dishes, and starches that all have similar flavor profiles to eat at the start of the week and “building my plate” each day based on what I’m craving.

One of my favorite proteins that fits the Mediterranean bill is a delicious grilled strip steak with a simple earthy marinade. The steak cooks up within minutes, making it perfect for meal-prepping.

The marinade is pretty simple, but it does include a few Mediterranean spices such as cumin, paprika, and turmeric which help you achieve that true “Mediterranean” flavor profile. The marinade can be made ahead of time and poured over the steak to sit while you prep the rest of your dinner.

Make sure you let this steak rest completely before slicing into it. Strip steak is a lean cut of meat, and slicing it too early will cause it to lose those precious juices and become tough. When you’ve let it rest completely, don’t forget to slice against the grain, which also helps keep your steak tender.

I hope you love this summer staple, and share your photos by tagging me @theardentcook on Instagram!


2 New York strip steaks, approximately 12-16oz each

Juice of ½ lemon

1 clove garlic, minced or grated

1 sprig each rosemary and parsley

¼ tsp cumin

⅛ tsp red chili flakes

⅛ tsp smoked paprika

⅛ tsp salt

Dash each ground ginger, turmeric, black pepper


  1. Place all marinade ingredients in a large bowl or bag, mixing well. Add steak and coat in the marinade. Let rest in the fridge for at least 30 minutes, or up to 4 hours. 
  2. Preheat your grill to high and cook steak until it reaches an internal temperature of 145 degrees Fahrenheit (medium), approximately 3-4 minutes on the first side, and 2 minutes on the other side. Transfer to a plate and let rest for at least 10 minutes before slicing. 
  3. Slice the steak against the grain and finish with a sprinkle of flaky sea salt over the top. Pair with grilled veggies for an easy clean-up, or alongside your favorite starch, such as couscous or herbed potatoes. Enjoy!

Honeydew and Feta Summer Salad with Grilled Pork Tenderloin

I posted a question box on my Instagram stories yesterday and was surprised that one of the most requested recipes was for summer salad ideas. Coincidentally, and luckily, I had already tested and photographed this delicious summer salad. The flavor combo is super unique, but trust me- it works.

I paired honeydew melon (one of my favorites) with salty feta cheese, grilled corn, and lemony basil pesto all on a bed of green leaf lettuce from my garden. To make it a real dinner salad, I topped it all with easy grilled pork tenderloin. It’s so fresh and can be eaten on the patio on a muggy summer night without causing you to break a sweat. Winner winner!

To make the lemony basil pesto, simply go the cheater route as I do. It’s literally just store-bought basil pesto (whatever your favorite brand is) mixed with the juice and zest of 1/2 lemon. Easy-peasy. As for the melon, if you hate honeydew (which I can’t even imagine), feel free to swap it for another melon variety such as watermelon on cantaloupe.

I love to serve this salad in large pieces, as I’ve shown in the photo. I cut the melon and feta into big wedges so each person gets a few on their plate. If that’s not your vibe, feel free to cube everything up to make it more of a chopped salad. It’ll still taste great whichever method you choose!

If you give this recipe a try, share all the photos of you enjoying it with a crisp glass of white and tag me @theardentcook on Instagram so I can see them! I hope you love this light summer dish.


1 pork tenderloin, about 1-1.5lbs 

Lettuce, such as butterhead or green leaf

2 cups honeydew melon, sliced into wedges

½ cup feta cheese, sliced into wedges

¾ cup Best-Ever Grilled Corn, off the cob

¼ cup basil pesto

Juice and zest of ½ lemon

Fresh herbs, such as basil or cilantro, for garnish


  1. Preheat the grill to high. Season the pork with olive oil, salt, and pepper on all sides.
  2. Grill for approximately 12 minutes, or until internal temperature reaches 145 degrees Fahrenheit. Remove from the grill and cover tightly with foil. Let rest for at least 10 minutes.
  3. Make the lemony basil pesto. Combine 1/4 cup of your favorite store-bought pesto with the juice and zest of one lemon. If desired, add a pinch of crush red pepper flakes. Whisk until combined.
  4. Assemble the salad. Place the lettuce in a layer on the bottom of a large serving plate. Arrange the honeydew and feta wedges and scatter the grilled corn. Thinly slice the grilled pork against the grain and arrange on the platter.
  5. Drizzle the platter with the lemony basil pesto and add fresh herbs to garnish. Serve immediately with a crisp glass of Pinot Grigio! Enjoy!

Spicy Falafel with Garlic Scape Yogurt Sauce

You guys can probably guess by now that I enjoy spicy food. I also enjoy garlic. And anything I can buy at a farmer’s market. What do you get when you put all of those things together, you might ask? The answer is this recipe.

For starters, if you don’t like spicy food, all you’ve got to do is reduce the amount of crushed red pepper flakes that I call for. I love these falafel because they’re a nice way to add veggies into your day without being boring. The garlic scape yogurt sauce is pure liquid gold, but of course if you make this recipe at any other time of the year and can’t find garlic scapes, you can always use a regular old clove of garlic.

If you’ve never cooked with garlic scapes before, do not fear. They’re SO good. Milder in flavor than the bulbs themselves, garlic scapes are the top green part of garlic. To use them, simply trim off the pointy top and about 2 inches off the bottom (the ends tend to be tough, similar to asparagus). Use them in sauces, like I’ve done in this recipe, sauté them in a stir-fry, or thinly slice them for use on a salad or sandwich.

You can use a food processor or a high-speed blender for this recipe, but you do need one or the other in order to get everything to a fine chop. As always, feel free to substitute the all-purpose flour in these for a gluten-free flour blend, if necessary.

You can easily make these falafels at the start of the week to throw into lunch bowls or for a quick dinner. If you can, heating them up in the oven or pan helps to maintain their crispiness, but a microwave will still work in a pinch.

I love serving the falafel over a salad with kalamata olives, feta cheese, and fresh herbs or paired with rice and grilled veggies for a fun weeknight meal. Alternatively, stuff these babies into a pita with hummus, veggies, and all the Mediterranean fixins! If you make this recipe, don’t forget to share your photos and tag me @theardentcook on Instagram!


For the falafel:

1 can chickpeas, drained and rinsed

1 cup cauliflower, chopped

⅓ cup sesame seeds

⅓ cup tender herbs, such as cilantro, parsley, basil, dill, etc.

3 cloves garlic

½ cup all-purpose flour

¾ tsp ground cumin

¼ tsp crushed red pepper flakes

1 tsp lemon zest

Salt and pepper, to taste

Neutral oil, such as canola or peanut, for frying the falafel

For the Garlic Scape Yogurt Sauce

2 garlic scapes, ends and tips trimmed

¾ cup plain, full-fat Greek yogurt

Juice of ½ lemon

1 tbsp honey

¼ tsp crushed red pepper flakes

¼ tsp ground turmeric

Salt and pepper, to taste


  1. Combine all falafel ingredients in a food processor, except the frying oil. Pulse to combine until a relatively smooth dough forms.
  2. Shape the falafel into 1-inch balls. The dough will yield approximately 15 falafel. 
  3. In a large cast-iron skillet over medium heat, add about ½ inch of oil and preheat it for 5 minutes. Test the oil by carefully adding only one falafel to the pan. If the falafel does not immediately begin to sizzle, the oil isn’t quite hot enough and you should wait to add the rest (you can leave this falafel in the pan to continue cooking though, just wait to add the others). 
  4. Add the falafel and fry in batches, rotating every 2 minutes or so, for about 10 minutes total. Be careful not to overcrowd the pan, or the falafel won’t get crispy. Transfer the falafel to a plate lined with a paper towel to rest while you make the yogurt sauce. 
  5. In a food processor or high-speed blender, combine the garlic scapes, yogurt, lemon juice, honey, crushed red pepper, turmeric, and salt and pepper. Pulse on high until smooth. If necessary, add water little by little to reach your desired consistency. 
  6. Serve the falafel over salad with olives, feta cheese, and fresh herbs, pair with rice and grilled veggies, or stuff inside a pita. Flavorful, versatile, and perfect for meal prep, these falafel are the best! Don’t forget to scoop up every last bit of that sauce, too!