Best Spicy Baked Falafel With Tzatziki Recipes

Spicy Baked Falafel Sandwiches With Homemade Tzatziki image

Provided by TeresaD

Time 30m

Yield 20 patties, 4 serving(s)

Number Of Ingredients 21

2 (14 ounce) cans garbanzo beans, drained (chickpeas)
1 medium yellow onion, finely chopped
2 large garlic cloves, minced
1 tablespoon parsley, finely chopped
1 tablespoon cilantro, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 tablespoon red chili pepper flakes, crushed
1 teaspoon salt
2 tablespoons flour
1 tablespoon olive oil
8 ounces Greek yogurt
1 cucumber, peeled, seeded & finely chopped
2 large garlic cloves, minced
2 tablespoons dill (fresh or dried)
1 tablespoon fresh lemon juice
1/2 teaspoon salt
4 whole wheat pita bread
1 large tomatoes, sliced
4 large lettuce leaves
red onion, slices and separated into rings

Steps:

Preheat the oven to 350 degrees, then prepare the tzatziki by combining the yogurt, garlic, cucumber*, herbs, lemon juice & salt in a bowl and mixing until well combined. Cover & chill in the refrigerator while you prepare the falafel.
In a large bowl, mash the chickpeas using a fork or a mortar & pestle. Add the onion, garlic, herbs, spices & flour, and mix together to make a thick paste. Roll small amounts if the mixture into ping pong sized balls, then flatten slightly to form small discs.
Line baking sheet with foil. Lightly brush both sides of each falafel disc with the olive oil and place on baking sheet. Bake for about 15 minutes, turning about halfway through the cooking process so they're evenly browned.
Assemble your sandwiches by stuffing each pita pocket with 2-3 falafel pieces and as many veggies as you can fit in there. Drizzle with a generous amount of tzatziki (or hummus, or tahini, for the purists), and enjoy!

Nutrition Facts : Calories 497.4, Fat 8, SaturatedFat 1.1, Sodium 1836.7, Carbohydrate 93.3, Fiber 16, Sugar 4.6, Protein 18.6

Baked Falafel And Tzatziki Sauce Recipe by Tasty image

Provided by Gwenaelle Le Cochennec

Categories Snacks

Yield 16 falafels

Number Of Ingredients 21

2 ½ cups dried chickpea
8 cups water
½ bunch fresh parsley
¼ bunch fresh cilantro
¼ bunch fresh mint
5 cloves garlic, halved, divided
1 onion, roughly chopped
1 teaspoon paprika
2 ¼ teaspoons cumin, divided
2 teaspoons ground coriander
1 teaspoon baking soda
1 tablespoon toasted sesame seed
salt, to taste
pepper, to taste
olive oil, to brown falafel
1 cucumber, peeled
1 ¼ cups greek yogurt
2 tablespoons fresh mint
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice

Steps:

Soak the chickpeas in the water for at least one night, ensuring that the chickpeas are fully submerged.
Drain the chickpeas in a colander. Line a baking sheet with paper towels and add the chickpeas. Cover with more paper towels and let dry for at least 2 hours.
Preheat oven to 350°F (180 °C).
Add the dried chickpeas, parsley, cilantro, coriander, mint, 5 cloves of garlic, onion, paprika, 2 teaspoons of cumin, ground coriander, baking soda, toasted sesame seeds, salt and pepper, in a blender and blend until smooth.
Use your hands to form falafel the size of a ping pong ball.
Place them on a parchment paper-lined baking sheet.
Brush the falafel with olive oil.
Bake for about 25-30 minutes.
To prepare the tzatziki, cut a cucumber in fourths and remove the seeds.
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.
Serve the falafel with the tzatziki.
Enjoy!