Buzz
Photo: Fred HardyThese falafel bites are crispy on the outside and soft on the inside, making them the perfect recipe to keep on hand when hosting. All you need is a food processor and a hot skillet to transform these flavorful bites. Start by blending canned chickpeas, cilantro, onion, and serrano chile.
The binder used is chickpea flour, a gluten-free option, but all-purpose flour works equally well. The mixture is flavored with cumin, which pairs wonderfully with the cool, minty homemade tzatziki. After a quick sear in the skillet, these tasty, nutrient-packed bites are ready to impress. Don't hesitate to serve them as a full meal either—just add pita and a salad for a dish full of bold flavors.
It’s common for tahini to separate, with oil rising to the top. Stir it well before mixing it into the falafel mixture. If stirring doesn’t work, try adding the tahini to a food processor bowl and pulsing to reincorporate it.
Ingredients Needed
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1 small Persian cucumber
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3/4 cup plain Greek-style yogurt
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1 tsp. lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
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3 1/2 Tbsp olive oil, divided, plus more if needed
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1/2 cup chopped fresh dill, divided
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1/4 cup chopped fresh mint, plus extra for topping
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1 1/4 tsp kosher salt, divided
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2 cloves garlic
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1 15-oz can chickpeas, drained, rinsed, and patted dry
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1/2 cup chopped fresh cilantro leaves
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1/3 cup chopped yellow onion
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1 tsp. seeded and chopped serrano chile
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5 Tbsp chickpea flour or all-purpose flour
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2 Tbsp tahini
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3/4 tsp ground cumin
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1/2 tsp baking powder
Instructions for Preparation
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Grate cucumber using the largest holes of a box grater. Squeeze out excess moisture. In a medium bowl, mix together yogurt, cucumber, lemon zest and juice, 1 tablespoon oil, 1 tablespoon dill, 1 tablespoon mint, and 1/4 teaspoon salt. Grate 1 garlic clove into the mixture; stir to combine. Cover and chill the tzatziki until ready to serve.
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Pulse chickpeas in a food processor until finely chopped, then transfer to a large bowl. Place cilantro, onion, chile, 6 tablespoons dill, remaining 3 tablespoons mint, and the other garlic clove in the food processor. Pulse until finely chopped. Add this mixture to the bowl with chickpeas. Stir in the flour, tahini, cumin, baking powder, and the remaining 1 teaspoon salt.
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Form the mixture into 24 balls, then flatten them into 1 1/2-inch-thick patties. Arrange them on a baking sheet lined with parchment paper.
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Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Cook the patties in batches, adding more oil as needed, until they are golden and crispy, about 3 minutes per side.
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Drizzle the tzatziki with the remaining 1 tablespoon oil. Sprinkle both the tzatziki and falafel with the remaining 1 tablespoon dill and extra mint for garnish.
Nutritional Information (per serving)
| 295 | Calories |
| 14g | Fat |
| 39g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 295 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 2g | 10% |
| Cholesterol 2mg | 1% |
| Sodium 507mg | 22% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 9g | 34% |
| Total Sugars 12g | |
| Protein 10g | 21% |
| Vitamin C 75mg | 83% |
| Calcium 164mg | 13% |
| Iron 3mg | 14% |
| Potassium 519mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
