A delicious twist on the classic chickpea falafel with spice and a cool tzatziki to drizzle over the top.
- 1 (14.5 oz) can of chickpeas
- 1 cup chopped onion
- 2 Tbsp chopped fresh parsley
- 2 Tbsp finely chopped fresh cilantro
- 1 small serrano chile, chopped
- 3/4 cup spinach leaves, loosely packed
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 tsp salt
- 1 tsp cayenne pepper
- 4 cloves of garlic, chopped
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 1/4–1/2 cup flour
- 1 1/2 cups plain greek yogurt
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 cucumber, chopped and seeded
- 1 tsp. chopped fresh dill
- pita bread, or tortillas
- garnishes (chopped tomato, onion, sprouts, spinach, etc.)
- In your food processor, combine all ingredients except for the baking powder and flour. Pulse until mixed, but not totally pureed. Sprinkle the baking powder and 1/4 cup flour over the top and pulse again until mixed. Add the flour, as needed, until the mixture is not runny. It will be sticky, but that’s okay.
- Place the mixture in the refrigerator for 1+ hours to chill.
- Meanwhile, you can make your tzatziki sauce! Combine the yogurt, olive oil, garlic, salt, pepper, cucumber, and dill. Mix to combine.
- When you’re ready, preheat the oven to 350 F. As if you were baking cookies, spoon the mixture onto a baking sheet lined with parchment paper or a silpat. Bake for 15-20 minutes, then gently flip the patties over, and bake for another 10-15 minutes.
- Serve on pita bread (or tortillas), with the tzatziki sauce, sprouts, spinach, chopped onion, and chopped tomato.