Falafel with tzatziki sauce

Adapted from The Moosewood Cookbook and The Mediterranean Dish

Ingredients (falafel):

  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 12 cup onion, minced
  • 4 garlic cloves
  • 2 teaspoons cumin (can use a bit more if you like)
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 3 dashes cayenne pepper
  • 14 cup fresh parsley, chopped and packed
  • 14 cup water
  • 1 tablespoon lemon juice
  • 13 cup flour
  • oil, for pan frying (we used canola oil)

Ingredients (tzatziki):

  • 3/4 English cucumber, partially peeled (striped) and sliced
  • 3/4 tsp kosher salt, divided
  • 4 – 5 garlic cloves, peeled, finely grated or minced (you can use less if you prefer)
  • 1/2 tsp white vinegar
  • 1 tbsp Arlotta garlic infused Extra Virgin Olive Oil
  • 1 cup Greek yogurt (I used organic fat free Greek yogurt, but you can use 2% or whole milk Greek yogurt, if you like)
  • 1/4 tsp ground white pepper

Directions:

  1. Place all ingredients except flour in a large mixing bowl. Hulk smash.
  2. Thoroughly mix flour into the falafel batter with a spoon.
  3. Warm pita bread for serving. Sliced vegetables for serving.

Jesse got the idea for this based on the Moosewood recipe — imagine my surprise when I discovered it’s the same Moosewood as the restaurant in Ithaca, NY!

-Jessica

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