I have been craving Falafel lately for some reason. There are about 25 pins of different recipes under my ‘food to try’ board on Pinterest I’ve been dying to make. This isn’t from a specific recipe, but it’s a compilation of about 15 different ones that I read. Traditionally, falafel is fried, which, let’s be honest, is delicious, but not really what I wanted or needed. There are several recipes out there that call for pan frying, still not quite the right route, or baking. Bingo! Baked Falafel with Tzatziki Sauce, the equally delicious and more thigh friendly version.
If you’re not familiar with falafel, it’s basically thick hummus that’s formed into patties and fried. Or baked falafel in this case. The baked falafel are so incredibly flavorful! Especially when topped with an easy to make, non fat tzatziki sauce, sliced cucumbers, cherry tomatoes and olives. If you’re looking for something that’s easy to prepare and make ahead, this baked falafel is a good go to. I prepped this on Monday, and it’s been so easy to heat up and nibble on all week. I served my baked falafel with tzatziki sauce over small pitas, but they’d be great over a big Greek salad or made into a vegetarian Greek burger.
Baked Falafel with Tzatziki SauceSERVES About 10 Patties PrintDownload
- 2 15 oz cans of chickpeas
- 3 Tbsp of flour (I used whole wheat, but you can use regular or gluten free)
- 4 Tbsp of tahini paste
- 1/2 large shallot
- 3 cloves of garlic
- 1/4 cup of flat leaf parsley
- 1/4 cup of cilantro
- Juice of 1 lemon, about 3 Tbsp
- 1 tsp of cumin
- 1 tsp of coriander
- 1/2 tsp of salt
- 1/4 tsp of pepper
- 2 Tbsp of olive oil
- 1 Tbsp (maybe more) water
- Tzatziki Sauce
- makes about 1 1/4 cup
- 1 cup of greek yogurt (I used fat free)
- 1/2 cup of grated cucumber
- 1 clove of garlic, finely minced or grated
- juice of half a lemon, 1 Tbsp
- 1 tsp of dried dill or fresh if you have it available
- In a food processor, combine all the ingredients. I roughly cut up the shallot and garlic. Other than that, dump it all in. Process until you have a smooth consistency. If the mixture isn't moving in the processor, add 1 tsp of water at a time until it does. Be careful not to get it too watery though, otherwise you won't be able to form patties.
- Line a baking sheet with parchment paper. Take about two heaping tablespoons of the mixture, form it into a ball and then slightly flatten it on the baking sheet. Repeat until you've used up all the falafel mixture. I was able to make right at 10 patties with the amount of mixture I had.
- Bake in a 425 degree oven for about 15 minutes. Take them out, flip the patties and cook another 10 minutes.
- Tzatziki Sauce :
- Peel the cucumber and grate it on a box grater until you get about a half a cup. Put the cucumber in a fine mesh strainer, sprinkle a little salt on it and allow it to drain out while you prepare the rest of the sauce.
- Finely mince the garlic. In a small bowl, add the yogurt, garlic, lemon juice, dill and a sprinkle of salt. Mix together. Add in the cucumber and mix it again. Taste it to see if any more lemon juice, dill or salt is needed.
- Cover and store in the fridge until ready to use. It will keep for up to a week.
- Use leftovers on fish, to dip veggies in, or if you're a meat eater, on chicken or beef.