Falafel with Tzatziki Recipe: A Crispy and Creamy

Falafel with Tzatziki Recipe – The Falafel with Tzatziki Recipe is a vibrant and satisfying dish that brings together the warm, crispy goodness of falafel and the cool, refreshing creaminess of tzatziki sauce. A staple of Middle Eastern and Mediterranean cuisines, falafel is made from ground chickpeas (or sometimes fava beans) blended with aromatic herbs, spices, and onions, then shaped into balls or patties and fried until golden brown.

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Tzatziki, on the other hand, hails from Greek cuisine — a tangy yogurt-based sauce infused with cucumber, garlic, olive oil, and lemon juice

Recipe Details

• Cuisine: Mediterranean / Middle Eastern

• Course: Main Course / Appetizer

• Servings: 4–6

• Calories: ~320 kcal per serving (falafel + tzatziki)

• Prep Time: 30 minutes

• Active Cooking Time: 25 minutes

• Resting/Soaking Time: 12 hours (for chickpeas)

• Total Time: ~13 hours (mostly unattended soaking time)

Equipment Needed

• Large mixing bowls

• Food processor

• Frying pan or deep fryer

• Slotted spoon

• Paper towels (for draining oil)

• Knife and cutting board

• Grater (for cucumber)

• Mixing spoon

• Strainer or cheesecloth (for tzatziki)

Ingredients

For the Falafel:

• 1 ½ cups dried chickpeas (soaked overnight)

• 1 small onion, chopped

• 3–4 cloves garlic, minced

• ½ cup fresh parsley, chopped

• ½ cup fresh cilantro, chopped

• 1 teaspoon cumin powder

• 1 teaspoon ground coriander

• ½ teaspoon paprika

• ½ teaspoon baking soda

• 1–2 tablespoons flour or chickpea flour (as needed for binding)

• Salt and pepper, to taste

• Vegetable oil, for frying

For the Tzatziki Sauce:

• 1 cup Greek yogurt (or dairy-free yogurt for vegan version)

• ½ large cucumber, peeled, grated, and drained

• 2 cloves garlic, finely minced

• 1 tablespoon lemon juice (freshly squeezed)

• 1 tablespoon olive oil

• 1 tablespoon fresh dill or mint, chopped

• Salt and black pepper, to taste

Nutrition Information (Per Serving)

Instructions

18. • Soak Chickpeas: Soak overnight, then drain and rinse.

    • Blend Mixture: In a food processor, add chickpeas, onion, garlic, herbs, spices, baking soda, and salt. Blend until coarse. Add flour if needed.

    • Chill: Refrigerate mixture for 30–60 mins.

    • Shape: Form small balls or patties.

    • Fry: Heat oil to 350°F (175°C). Fry falafel 3–4 mins per side until golden. Drain on paper towels.

    • Make Tzatziki: Mix yogurt, grated cucumber, garlic, lemon juice, olive oil, herbs, salt, and pepper. Chill before serving.

    • Serve: Enjoy falafel with tzatziki in pita or as a platter with veggies

Tips for the Perfect Falafel with Tzatziki Recipe

• Soak, Don’t Boil: Using dried and soaked chickpeas gives falafel its signature texture.

• Don’t Overblend: Keep some texture for a crunchy bite.

• Chill Before Frying: This prevents falafel from falling apart.

• Oil Temperature: Make sure the oil is hot enough — too cold and the falafel absorbs oil; too hot and they burn.

• Drain Cucumber Well: Excess water will make tzatziki watery.

• Add Lemon Zest: A touch of zest in tzatziki adds brightness.

Conclusion

This Falafel with Tzatziki Recipe is crunchy, creamy, and full of fresh flavors. It’s easy to make, nutritious, and perfect for any meal — a true Mediterranean favorite! 🌿

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