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Spicy Baked Falafel with Tzatziki
Spicy Baked Falafel with Tzatziki
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
100 minutes
Spicy baked falafel with refreshing tzatziki, perfect for pita, salad, or solo.
Ingredients:
  • 1 (32 ounce) container Greek yogurt
  • 1 large cucumber, peeled and finely chopped
  • 0.33333334326744 cup freshly squeezed lemon juice
  • 2 tablespoons garlic powder
  • 1 tablespoon white sugar
  • 1 teaspoon lemon zest
  • 8 leaves fresh mint, finely chopped, or more to taste
  • 1 teaspoon chopped fresh dill
  • 2 whole jalapeno peppers
  • 0.5 bunch parsley
  • 1 bunch green onions, root ends removed
  • 4 cloves peeled garlic
  • 3 (16 ounce) cans chickpeas - rinsed, drained, and dried
  • 2 eggs
  • 0.5 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon Greek seasoning
  • 1 tablespoon ground cumin
  • 1 tablespoon salt, divided
  • 0.5 tablespoon smoked paprika
  • 0.5 tablespoon ground black pepper
  • 0.5 tablespoon chile powder
  • 1 cup chickpea flour
  • 0.5 cup olive oil, divided
Instructions:
  • Combine yogurt, cucumber, lemon juice, garlic powder, sugar, lemon zest, mint, and dill in a bowl. Taste and adjust seasonings as needed, then chill tzatziki until ready to enjoy with falafel.
  • Preheat your oven to a toasty 450 degrees F (230 degrees C).
  • In a food processor, blend jalapenos, parsley, green onions, and garlic until finely chopped. Add chickpeas and pulse until just blended but still slightly chunky. Transfer mixture to a large bowl.
  • Combine eggs, lemon juice, lemon zest, Greek seasoning, cumin, 1/2 tablespoon salt, paprika, pepper, and chili powder with the chickpea mixture. Mix well using a spatula. Gradually add chickpea flour while stirring until the mixture is wet but holds together when shaped. Chill the bowl in the freezer, uncovered, for 10 to 15 minutes to set the mixture.
  • Prepare a baking sheet by lining it with parchment paper and lightly brushing it with olive oil.
  • Take out the chilled chickpea mixture from the freezer and shape it into 20 to 24 small balls. Arrange the balls on the baking sheet. Brush the falafel balls with the remaining olive oil and sprinkle them with the remaining salt.
  • Place the falafel in the preheated oven until they become dry and develop a slightly deeper brown hue, around 45 minutes. Then, switch to the broiler setting and bake a bit longer until the tops turn crispy, for about 5 to 7 minutes. Serve with tzatziki on the side.

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