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Falafels with Tzatziki

12 Oct

Falafel

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.

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4 Comments

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!

       

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