Crispy Baked Falafel with Tzatziki
These hearty falafels are made healthy and crispy by a baking trick. Paired with a fabulous tzatziki. A great light meal for warmer weather.
Ingredients
Tzatziki
- 1 cup plain full-fat Greek yogurt
- 3 tbsp sour cream
- 1 tbsp red wine vinegar
- 1 tbsp red onion minced
- 2 large garlic cloves minced
- 1 tsp fresh oregano chopped
- 1 tbsp fresh dill chopped
- 3 tbsp cucumber hulled and grated
- black pepper to taste
- 1/4 tsp salt
Falafel
- 3 cups dried chickpeas soaked
- 2 medium potatoes peeled, chopped
- 6 large garlic cloves
- 6 green onions, white and green parts chopped
- 1 bunch cilantro chopped
- 4 tbsp lemon juice
- 3 tbsp olive oil
- 1 tbsp ground cumin
- 3 tsp ground coriander
- 2 tsp black pepper
- 1/2 tsp crushed red pepper
- 2 tbsp salt
- 1 tsp baking soda
Instructions
Tzatziki
- Combine all ingredients and place in the fridge. Best when made a day before.
Falafels
- Soak chickpeas for at least 8 hours in the fridge. Drain.
- Preheat oven to 400.
- Combine all ingredients except baking soda in a large bowl and mix well.
- Working in batches add falafel mixture to a food processor. Blending until smooth (see photo below).
- Once blended well mix in baking soda.
- On a rimmed baking sheet spread 1/4 cup olive oil.
- Measure out a heaping tablespoon then place on a baking sheet and flatten with small flat bottom bowl
- Bake 10 minutes flip, then bake for 10 more minutes until darkened in color and crispy.