Falafels with Tzatziki

12 Oct


Sometimes I get a hankering for falafels and although it’s sometimes easier to go to my local Mediterranean restaurant and pick them up, they are honestly so much better homemade.  Unlike a lot of take-out places, these falafels are crispy on the outside and smooth on the inside with a lot of flavor to carry them on their own without being dried out.  The tzatziki adds a creaminess to bring the whole thing together for a fresh and quick dinner.

If you have a food processor or blender these come together in a snap.  The main ingredient is garbanzo beans so they are very inexpensive to make, and I think are good reheated.  It makes for a much more interesting lunch than a peanut butter sandwich.

Servings: 8
Active Time: 45 minutes
Inactive Time: 4 hours

Ingredients for Tzatziki:

  • 1/2 cucumber, peeled and seeded (use other half of cucumber as garnish for falafel)
  • 1 1/2 tsp. coarse kosher salt, divided
  • 1 cup plain Greek yogurt
  • 1/4 cup sour cream
  • 1 Tbsp. lemon juice
  • 3 tsp. olive oil
  • 2 garlic cloves, minced

Ingredients for Falafels:

  • 2 (15 oz) cans garbanzo beans, drained and rinsed
  • 3 Tbsp. all-purpose flour + more for coating falafel
  • 2 tsp. cumin, fresh ground
  • 4 garlic cloves, minced
  • 1/2 tsp. cayenne pepper
  • 3/4 cup onion, chopped
  • 1 large egg
  • Oil for frying (peanut, canola, corn)
  • 4 warm pita breads, cut in half
  • 1 cup feta cheese, crumbled
  • Diced tomatoes
  • Diced cucumbers
  • Hot Sauce
Directions for Tzatziki:
  1. Grate cucumber and sprinkle with 1 tsp. salt.  Transfer to a fine sieve set over a bowl to catch liquid.  Allow to drain for 2 hours.
  2. Transfer strained cucumber to a bowl.  Stir in Greek yogurt, sour cream, lemon juice, olive oil, garlic, and remaining 1/2 tsp. salt.
  3. Refrigerate for 2 hours before using to allow flavors to meld.  Can be made up to 2 days in advance.

Directions for Falafels:

  1. In a food processor, combine garbanzo beans, 3 Tbsp. flour, cumin, minced garlic cloves, and 1/2 tsp. cayenne in processor until combined. Add 3/4 cup onion, egg, and pulse until ingredients are finely chopped.
  2. Transfer to a bowl.  Roll mixture into 1 inch balls, then roll in a bowl of flour.
  3. Pour oil into a heavy skillet and heat over medium-high heat.  Once oil is hot add four falafels at a time making sure to not overcrowd.  Turn after about 2 minutes to brown on all sides.
  4. Transfer to a plate lined with paper towels.
  5. Serve falafels in pitas with tzatziki, diced tomatoes, diced cucumbers, and hot sauce.


Posted by on October 12, 2013 in Beans, Entrees, Made from Scratch, Uncategorized


Tags: , , , , , , , ,

4 responses to “Falafels with Tzatziki

  1. Liz

    October 12, 2013 at 4:26 pm

    Have you been to Foxy’s on Raymond? Your version looks excellent. Thanks for sharing the recipe!

    • afunfoodie

      October 12, 2013 at 6:45 pm

      I have not. I’ll have to check it out. Thanks for the tip Liz!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: