Baked Falafel, Tzatziki Sauce and Homemade Flatbread

Whats better than falafel? BAKED falafel with homemade flatbread and a creamy Tzatziki sauce.

Ingredients

Falafel

2 cans of chickpeas, drained and shelled

½ bunch fresh parsley

¼ bunch fresh cilantro

¼ bunch fresh mint

2 cloves garlic, chopped

1 onion, roughly chopped

2 eggs

1 cup breadcrumbs

1 teaspoon paprika

2 ¼ teaspoons cumin

2 teaspoons ground coriander

1 teaspoon baking soda

1 tablespoon toasted sesame seed

salt, to taste

pepper, to taste

Cooking spray

Tzatziki sauce

1 english cucumber, 1/2 peeled

1 ¼ cups greek yogurt

2 tablespoons fresh mint

2 cloves garlic, minced

1 tablespoon olive oil

2 tablespoon lemon juice

Flatbread

1 cup whole fat greek yogurt

1 1/4 cups self-rising flour, plus more for dusting

Directions

Preheat oven to 350°F .

Drained and take off the outer skin of the chickpeas. (Time consuming but worth it)

To a food processor add the chickpeas, parsley, cilantro, coriander, mint, 3 cloves of garlic, onion, paprika, 2 teaspoons of cumin, ground coriander, baking soda, toasted sesame seeds, salt and pepper and eggs and puree/blend until smooth.

Once everything is incorporated add breadcrumbs to processor and pulse until everything is nicely incorporated.

Use your hands to form falafel the size of a ping pong balls. Place them on a parchment paper-lined baking sheet thats been lightly sprayed with cooking spray. Bake for about 25-30 minutes.

To prepare the tzatziki, cut a cucumber in two. Peel half and leave the other half with skin. Use a box grater to grate the cucumber into a bowl.

Salt the grated cucumber and let sit for 5 minutes. Place the salted cucumber into a sieve and press down with a spatula to remove excess liquid.

Mix the grated cucumber with Greek yogurt, 2 tablespoons of mint, the minced garlic cloves, 1 tablespoon of olive oil, lemon juice, salt and pepper.

The Bread:

In a bowl, mix together yogurt and flour until it forms a smooth dough.

Transfer the dough to a floured surface. Divide into 4 equal parts.

Roll out each piece of dough to about 8 inches in diameter, using plenty of flour to prevent sticking or tearing.

Cook the bread in a cast iron skillet drizzled with 1 tbs of olive oil, over medium-high heat for 2-4 minutes per side, until golden brown and cooked through.

Serve the falafel with the tzatziki and flatbread. Enjoy!

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