World's Easiest Falafel and Tzatziki
by marisab67
summer
Yield: Serves 4 to 6Prep: Prep: 27 hoursCook: Cook: 1 hourTotal: Total: 28 hours
Ingredients
You have 3 of 13
produce
- ✓3 clovesgarlic(divided)
- ○2lemons(juiced, divided)
- ✓1yellow onion
- ○1/2 bunchcilantro(rinsed and coarsely chopped)
- ○2 cupschickpeas(rinsed well and soaked overnight)
- ○1 bunchmint(washed, divided)
- ○1cucumber(peeled and seeded)
protein
- ✓1egg(optional)
dairy
- ○1 cupyogurt(Greek-style preferred)
grain
- ○1 piecebread
- ○1 packagepita or flatbread
pantry staple
- ✓1/2 teaspoonblack pepper(fresh ground)
- ✓2 pinchessalt
- ○2 teaspoonscumin(ground)
- ○1 cupcanola oil(for frying)
- ✓salt
- ✓pepper
Instructions
- Drain chickpeas and let air dry for 2 hours, or more.
- Process chickpeas, onion, 2 cloves garlic, half bunch mint, cilantro, egg, bread, salt and pepper, cumin, and half the lemon juice on low speed until a thick paste forms. No chunks or your falafel balls will fall apart.
- Form into 3-inch patties and let rest while tzatziki is made.
- Rinse processor and pulse cucumber, yogurt, remaining mint, remaining lemon juice, and the last garlic clove on low just until blended. Season with salt and pepper to taste.
- Heat the canola oil in a high-sided, heavy-bottomed pan. When hot, fry patties on medium high heat for 3 minutes each side or until golden brown.
- Serve with warm pita or flatbread.
My notes
The recipe is noted as being easy and suitable for making with children. The food processor is used for both the falafel mixture and tzatziki, making the process efficient.