• Baked Falafel with Tzatziki Sauce// Nourish


Baked Falafel with Tzatziki Sauce// Nourish


For the falafel:

2 15-ounce cans chickpeas
1/2 red onion, minced
3 cloves garlic, minced
1/2 cup loosely packed parsley
1/2 cup loosely packed cilantro
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons cumin
2 teaspoons coriander
1 Tsp salt
1 tsp zaatar
2 teaspoons baking powder
1/2 cup all purpose.flour

For the Tzatziki Sauce:

2 (8 ounce) containers plain yogurt
2 cucumbers – peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled


For the falafel:

  1. Preheat the oven to 425. Brush or rub a baking sheet with a thin layer of olive oil.
  2. Combine all the ingredients in a food processor, except baking soda and flour: Add the chickpeas, onion, garlic, 1/4 cup parsley, and 1/4 cup cilantro to the bowl of a food processor. Sprinkle the olive oil, lemon juice, and spices over top.
  3. Pulse until the ingredients are mixed: Pulse the food processor 10 or 12 times, until the chickpeas are chopped and all the ingredients are mixed.
    Taste the mixture: Taste and add more herbs, spices, olive oil, or lemon juice, if you like.
  4. Add the baking powder: Sprinkle the baking powder and flour over the mixture.
    Continue pulsing until the mixture forms a ball: Continue to mix the chickpeas in pulses, scraping down the sides of the bowl as needed, until the mixture forms a giant ball
  5. Roll the falafel into large balls. Using your hands, scoop up some of the mixture and form it into a ball in your hand. Press the balls into patties: Transfer the falafel balls to the baking sheet and gently press into patties roughly 1/2-inch thick. Pressing the patties increases the surface contact with the baking sheet and makes the baked falafels crispier. If the patties break a little as you press them, just pat them back into shape.
  6. Bake 10-15 minutes on each side flipping. Half way through cook time.

For the Tzatziki Sauce:

  1. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.                 

Recipe provided by Jess Toliver, Jess Delicious Living

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