Falafels with Yogurt-Dill Sauce

1 (15 ounce) can chickpeas (garbanzo beans), drained and mashed with fork

¾ cup panko bread crumbs

1 small unpeeled red potato, shredded

¼ cup diced red onion

2 cloves garlic, crushed

1 egg

1 tablespoon olive oil

1 tablespoon chopped fresh cilantro

1 teaspoon lemon juice

1 teaspoon ground cumin

¼ teaspoon salt

¼ teaspoon ground black pepper

¼ cup panko bread crumbs

1 cup canola oil for frying

1 cup plain yogurt

⅓ cup finely chopped fresh dill

½ lemon, juiced

½ teaspoon garlic salt

¼ teaspoon ground white pepper

Combine chickpeas, 3/4 cup panko bread crumbs, red potato, red onion, garlic, egg, 1 tablespoon olive oil, cilantro, 1 teaspoon lemon juice, cumin, salt, and black pepper in a large bowl.

Form mixture into 2-inch patties. Place 1/4 cup panko crumbs in a shallow bowl. Gently press patties into the crumbs to coat.

Heat canola oil in a large skillet over medium-high heat.

Fry patties in the hot oil until golden brown, about 4 minutes per side. Set patties aside.

Stir yogurt, dill, lemon juice, garlic salt, and white pepper together in a bowl. Serve sauce drizzled over falafels.