Falafel with Tzatziki Sauce
Stuff the crispy, high-protein chickpea patties into a pita filled with lettuce, tomatoes and olives. Top it off with our tzatziki sauce, and you have a nutritious meal that will keep you going the distance.
Falafel with Tzatziki Sauce Recipe
Falafel with Tzatziki Sauce
16 oz. dried chickpeas, soaked overnight
2 cups chopped onion
6 Tbsp. minced garlic
¼ cup chopped cilantro
1 tsp. salt
2 tsp. ground coriander
1 tsp. ground cumin
Ground black pepper, to taste
Olive oil (for frying), as needed
5 each 6 ½ pita breads
5 leaves romaine lettuce, torn in half
2 plum tomatoes, sliced and cut in half
¼ cup nicoise olives, sliced
Tzatziki sauce
Drain the chickpeas, then puree in a food processor until smooth. Transfer to a large mixing bowl.
Stir in the onion, garlic, cilantro, salt, coriander, cumin and pepper.
Divide an shape the mixture to form 40 patties (1 3/4 inch by ½ inch). Fill a skillet with olive oil to a depth of ½ inch, and heat to 350 F. Working in batches, fry the patties until golden brown on both sides and cooked through, about 2 minutes on each side. Drain on absorbent paper towels.
Heat the pitas and slice in half to form a pocket.
To assemble, place lettuce, tomato and olives in a pita half, along with falafel patties and tzatziki sauce.
Serve on a heated platter. 10 serving (4 patties per serving)
Tzatziki Sauce
Tzatziki Sauce
½ cup plain Greek yogurt
½ cup sour cream
½ cup peeled, grated cucumber, squeezed dry
1 tsp. minced garlic
1 Tbsp. extra virgin olive oil
1 Tbsp. chopped mint leaves or fresh dill
Juice on ½ lemon
1 tsp. lemon zest
Salt, as needed
Freshly ground black pepper, as needed
Combine the yogurt, sour cream, cucumber and garlic in food processor and puree until smooth. Transfer to a bowl and fold in the olive oil, mint or dill, lemon juice and lemon zest. Stir until combined and season to taste with salt and pepper. Keep refrigerated. 1 ¼ cups
(Recipe for Falafel with Tzatziki Sauce came from the USA Weekend, January 31- February 2, 2014)
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