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