Looking for a delicious and healthy twist on a classic Middle Eastern dish? Dive into the world of Baked Falafel with Tzatziki, a mouthwatering recipe by Tom Kerridge that promises to tantalize your taste buds without the guilt! These golden, crispy falafel balls are packed with flavor and paired with a refreshing tzatziki sauce that will have you coming back for seconds. Perfect for a quick weeknight dinner or a delightful weekend feast, this recipe is not just easy to make, but it's also a fantastic way to impress your friends and family. Ready to elevate your culinary game? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup flour
- Oil for baking
- 1 cup Greek yogurt
- 1 cucumber, grated
- 1 tbsp lemon juice
- Salt to taste
Instructions
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- In a food processor, combine the drained and rinsed chickpeas, chopped onion, minced garlic, fresh parsley, fresh cilantro, ground cumin, ground coriander, salt, and black pepper. Pulse until the mixture is well combined but still slightly chunky. Be careful not to over-process it into a paste.
- Transfer the chickpea mixture to a large bowl. Add the flour and mix well until fully incorporated. The flour will help bind the mixture together.
- Using your hands, shape the mixture into small balls or patties, about the size of a golf ball. Place them on the prepared baking tray, ensuring they are spaced apart.
- Drizzle or spray the falafel with oil to help them crisp up in the oven.
- Bake in the preheated oven for about 25 minutes, turning them halfway through cooking to ensure they are golden and crispy on all sides.
- While the falafel are baking, prepare the tzatziki sauce. In a medium bowl, combine the Greek yogurt, grated cucumber, lemon juice, and a pinch of salt. Mix well until all ingredients are thoroughly combined. Adjust the salt to taste.
- Once the falafel are done baking, remove them from the oven and let them cool slightly before serving.
- Serve the baked falafel warm with the tzatziki sauce on the side. They can be enjoyed on their own or wrapped in pita bread with additional veggies and sauces if desired.
Tips
- Don’t Over-Process: When blending the chickpea mixture, pulse it just enough to combine the ingredients while keeping some texture. Over-processing can lead to a paste-like consistency, which won't hold shape well.
- Chill the Mixture: If you have time, let the falafel mixture chill in the refrigerator for about 30 minutes before shaping. This helps them firm up and makes it easier to form into balls or patties.
- Use Parchment Paper: Lining your baking tray with parchment paper not only prevents sticking but also helps the falafel crisp up nicely without excess oil.
- Experiment with Spices: Feel free to add your favorite spices or herbs to the mixture for a personalized touch. Smoked paprika or cayenne pepper can add a nice kick!
- Monitor Baking Time: Ovens can vary, so keep an eye on the falafel while they bake. You want them to be golden brown and crispy, so adjust the time as needed.
- Serve with Fresh Veggies: Enhance your meal by serving the falafel with fresh vegetables like lettuce, tomatoes, and pickles in pita bread or on a salad for added crunch and flavor.
- Make Extra Tzatziki: This refreshing sauce is not just for falafel! Make extra to use as a dip for veggies or as a dressing for salads.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 12g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 10mg
