This recipe makes six perfect falafels with crispy outsides and creamy insides. Instead of the more traditional tahini sauce, this recipe uses tzatziki, a yogurt, dill, and cucumber sauce that pairs well with the fried falafels.
On the Ingredients:
Chickpeas or Garbanzo Beans? They’re one and the same. Chickpeas are from the Middle East and may be one of the oldest cultivated legumes. They are high in protein and rich in vitamins, minerals, and fiber (more about the health benefits).
Tzatziki is a delicious dip or sauce from the Middle East. It’s made with strained yogurt, cucumber, garlic, and salt, often with lemon juice and herbs like dill, minty, or parsley. It’s a fantastic accompaniment to rich foods like meats or fried dishes. Falafels are more traditionally served with a lemon and tahini sauce, like this one, and you’re welcome to use that instead.
Recipe Notes and Substitutions
Making this recipe vegan is easy with the simple substitution of cashew yogurt. If you would rather skip the extra oil from frying, you can also use a few tbsp of oil to coat the pan and cook the patties like burgers. But they won’t be as crisp and maybe a little messier looking. Do you know what’s a fun idea for making these falafels for Valentine’s Day? You can make them in heart shapes!
Falafels with Tzatziki Sauce & Fresh Veggies (For Two)
2
servings20
minutes20
minutes40
minutesThis recipe makes six perfect falafels with crispy outsides and creamy insides. Instead of the more traditional tahini sauce, this recipe uses tzatziki, a yogurt, dill, and cucumber sauce that pairs well with the fried falafels.
Ingredients
- Tzatziki Sauce
1 cup plain greek yogurt OR use vegan alternative
1/2 English cucumber
1/2 tsp salt
1 clove of garlic (minced)
1/2 lemon (zest and juice)
1 tbsp fresh dill
1/4 tsp black pepper
- Salad
2 cups chopped romaine lettuce
1 avocado (sliced)
1/2 cucumber (sliced)
1/4 cup thinly sliced red onion
cherry tomatoes (cut in half)
2 red radishes (thinly sliced)
- Falafel
15 oz cooked chickpeas
2 cloves garlic
1 tsp cumin
1/2 tsp turmeric
1/2 tsp salt
1/4 cup onion (minced)
1/4 cup chopped parsley
2 tsp lemon juice
pinch of cayenne
2 tbsp all-purpose flour OR gluten-free flour
oil for frying
Directions
- Start with making the tzatziki so it can sit and the flavors can ruminate. Peel the cucumber and slice it in half lengthwise. Use a spoon to scrape out the seeds (feel free to snack on them). Finely chop the cucumber into small pieces and place them in a bowl. Sprinkle with the salt and stir to distribute evenly. Let this sit for ten minutes, then use your hands to squeeze out the excess liquid from the cucumber (discard the liquid).
- Mix together the cucumber, yogurt, garlic, lemon zest, lemon juice, dill, and black pepper. Cover the bowl and set it in the refrigerator while preparing the rest of the ingredients.
- Put all the falafel ingredients except the flour in a food processor and blend until smooth. If you need to, you can add a little water, a tbsp at a time. Transfer to a mixing bowl and fold in the flour.
- Put three inches of oil in a skillet or pot, and heat to 350° F. Divide the falafel mix into six portions and form them into 2” diameter pucks (the mixture will but sticky, but they don’t have to be pretty).
- Carefully place them in the hot oil. Cook for about 8-10 minutes on each side, until they’re golden brown and crispy. Remove from the oil and drain on a paper towel.
- Assemble the salad ingredients in two bowls and serve with the falafel and a generous portion of tzatziki!
