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Baked Falafel And Tzatziki Sauce

by Gwenaelle Le Cochennec featured in Falafel 2 Ways : Classic And Baked

Ingredients

for 16 falafels

  • 2 ½ cups
    dried chickpea (500 g)
  • 8 cups
    water (2 L)
  • 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 (305 g)
  • 2 tablespoons
    fresh mint
  • 2 cloves garlic, minced
  • 1 tablespoon
    olive oil
  • 1 tablespoon
    lemon juice

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Preparation

  1. Soak the chickpeas in the water for at least one night, ensuring that the chickpeas are fully submerged.
  2. 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.
  3. Preheat oven to 350°F (180 °C).
  4. 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.
  5. Use your hands to form falafel the size of a ping pong ball.
  6. Place them on a parchment paper-lined baking sheet.
  7. Brush the falafel with olive oil.
  8. Bake for about 25-30 minutes.
  9. To prepare the tzatziki, cut a cucumber in fourths and remove the seeds.
  10. Use a box grater to grate the cucumber into a bowl.
  11. Salt the grated cucumber and let sit for 5 minutes.
  12. Place the salted cucumber into a sieve and press down with a spatula to remove excess liquid.
  13. 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.
  14. Serve the falafel with the tzatziki.
  15. Enjoy!
 

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