This recipe is: vegetarian
For the tzatziki:
- 5-6 oz greek yogurt
- 1/2 cucumber, peeled and finely chopped
- 1 tbsp fresh dill (or 1 tsp dried)
- 1 tbsp mayonnaise
- salt and pepper to taste
For the falafel:
- 15 oz can chickpeas, drained and rinsed
- 1/2 onion
- 1/2 cup fresh parsley (or about 2-3 tbsp dried)
- 2 cloves garlic
- 1 egg
- 3 tsp cumin
- 1 tsp ground coriander
- 3/4 tsp salt (or to taste)
- 1/4 tsp pepper
- 1 pinch cayenne pepper
- 1 tsp lemon juice
- 1 tsp baking powder
- 1 tbsp olive oil
- 1 cup breadcrumbs
- optional for serving: pita bread, lettuce, tomatoes
- Make the tzatziki sauce first and chill for at least 30 minutes before serving. Mix all ingredients together in a small bowl.
- In a food processor, combine the onion, garlic, and parsley until smooth. Mix in the egg, cumin, coriander, salt, peppers, lemon juice, baking powder, and olive oil. Add the chickpeas and pulse until chickpeas reach a roughly mashed consistency. Transfer to a large bowl and slowly add the breadcrumbs until the mixture isn’t sticky but holds together sufficiently.
- Form balls of desired size (I usually like smaller falafel so I do ~1″ diameter) and flatten into patties.
- At this point, you can fry the patties in oil in a skillet until golden, as is traditional. However, I usually place them on a baking sheet, spray lightly with olive oil, and bake them in a 400°F oven for 10 minutes. After 10 minutes, flip the falafel over, spray with oil, and cook for another 10 minutes. You can also broil them for a couple of minutes at the end to get a more toasty crust.
- Serve the falafel immediately in pita bread with tzatziki, lettuce, and tomatoes.