342C8558-CA9E-4A02-9CD0-4C0EDF5FFF6C

The BEST Falafel & Tzatziki sauce

I Promise, these are the best falafel and tzatziki you will ever eat. I stand by that bold comment with full confidence!!

Ingredients:

Falafel:
  • 2 15oz cans chickpeas, drained and rinsed
  • 1/4 red onion
  • Parsley – handful
  • Cilantro – larg handful
  • 4 garlic cloves
  • 1 tsp salt
  • 1/2 tsp cayenne
  • 1 tsp cumin
  • 1 tsp baking powder
  • 1/2 cup chickpea flour
  • Safflower Oil for lightly “frying” the falafel (or any neutral cooking oil)
Tzatziki Sauce
  • 3/4 mini seedless cucumber or 1/4 english cucumber chopped into small chunks
  • 1 cup plain yogurt (greek or plant based. this is what I used Here)
  • 4 Garlic cloves minced small
  • 1/3 cups fresh dill – minced
  • juice of 1 lemon *or more to taste)
  • 1/2 TBSP EVOO *If you want the consistency thinner add another 1/2 TBSP of oil
  • 1 tsp salt
  • fresh cracked black pepper
Directions for Falafel:
  • To a food processor add all ingredients except for the baking powder & flour. You want the mixture to have texture so make sure to not over process into a paste. Scrape the edges 1/2 way through processing so you fully incorporate all of the ingredients.
  • Move mixture into a large bowl and stir in the baking powder
  • Then stir in 1/4 cup of the chickpea flour until fully incorporated, then stir in the other 1/4 cup.
  • Cover falafel mixture with foil and refrigerate for 30-45 minutes to meld all flavors
  • Form into patties *I like to make my falafels smaller so I can have 2-3 as a serving. I also flatten mine a bit so they are not round balls. This helps when cooking so you don’t need to use as much oil
  • Heat a skillet on med high heat with 2 TBSP oil. When pan is hot add the falafel and cook for 5 minutes. Check at the 4 minute mark to make sure they are not burning. Turn down the heat to medium if you need to.
  • Flip after about 5 minutes or when the falafel are beautifully brown on one side. I like to lower the temp to medium at this point to make sure this side does not burn. Cook for another 4-5 minutes or until both sides of the falafel are brown and crispy!
  • Transfer to a paper towel to drain any excess oil
Directions for tzatziki sauce:
  • To a bowl/container/mason jar add the yogurt and all ingredients: chopped cucumber & garlic, dill, lemon juice, EVOO, salt & pepper.
  • Stir and taste. Adjust seasoning to your liking. Salt will bring out more of all flavors, garlic and pepper will give it a little spice kick, dill & lemon will bring out the herby and tangy flavors.
  • I store my tzatziki in a mason jar in the fridge and it lasts about 5 days!

**This tzatziki is not just for falafel, I love dipping roasted eggplant and zucchini in the tzatziki!

***Eat your falafel on its own, in a wrap, over rice or on a salad!

share

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email
Scroll to Top

join the fitness foodie family

Are you stuck in a rut with your recipes? Bored of the same old salad and steamed veggies?
Subscribe to my newsletter where you will receive free recipes, workout tips, discounts on supplements and much more!