Baked falafel with tangy, creamy tzakziki sauce

These baked falafel are a delicious and easy recipe to make during the week for a simple weeknight meal. I made a big batch so that I could freeze some and have them for lunches throughout the week. This recipe is super simple and uses only a few ingredients. It comes together in minutes using a food processor and is so versatile.

You can eat these on their own with some tangy, dilly, creamy tzatziki sauce or you can put them on a greek salad or in a pita wrap with your favourite wrap fixins. Good news- if you are not a tzatziki fan, or if you can't do dairy, they would taste just as good with hot sauce or a homemade tahini sauce.

These not only taste delicious just as they come out of the oven, but they also taste great reheated or bonus: you can eat them cold or room temperature and they taste just as good. They are protein packed and full of good nutrients thanks to the organic chick peas and loads of fresh herbs. This is a recipe you need to make now- your belly and your family will thank you.


Recipe:
2 small or 1 large can of organic chick peas- you need 2 cups total
6 cloves garlic, chopped
1 and 1/2 cups spanish onion, roughly chopped
2 cups (lightly packed) parsley leaves
1/2 cup cilantro
1 tsp salt
1 tsp ground pepper
2 tsp cumin
1/2 tsp chili powder
1/2 lemon, juice only
1/2 tsp baking powder
1/4 cup all whole wheat flour (you can use all purpose if this is all you have)
olive oil-to brush falafel


Instructions:

1. Preheat oven to 375 degrees

2. Rinse, drain and dry chickpeas

3. Add chickpeas, garlic, onion, herbs and spices to a food processor and blend until mixture is still pureed but still a little chunky

4. Add flour and baking powder to the food processor and mix until ingredients are incorporated.  *if the mixture will not blend, you can use a spoon or spatula to make sure the flour/baking powder are well mixed in. The mixture should stick together, if it is still too wet, you can add a little more flour to ensure that the falafel mixture will easily form into patties

5. Spoon about 3 tbsp of mixture into your hand and form into patties. (You can make the patties as small or big as you want)


6. Place patties on a parchment lined baking sheet
(See picture below)

7. Brush the top of your falafel with olive oil (this step is optional but will make your falafel nice and crispy

8. Bake at 375 for 15 minutes. Flip falafel, brush the other side with olive oil and bake for another 10 minutes until outside is crispy and golden brown. While your falafel are baking, make your sauce (recipe below)

9. Serve with tzatziki sauce or on your favorite salad, in a wrap or with tahini


Recipe: Tzatziki sauce
1 and 1/2 cups plain greek yogurt
1 cucumber, seeded, peeled and chopped into small pieces
1 clove garlic, minced
1/4 cup fresh dill (I like mine really dill-y. You can start with less dill and add more to taste)
1/2 lemon, juiced
Salt and pepper to taste

Instructions:
1. After cucumber is peeled, seeded and chopped, dry off with a paper towel removing as much moisture as possible. (Feel free to squeeze and press on the cucumber pieces with your paper towel- the more dry your cucumber is, the less watery the tzatziki sauce will be)

2. Add all ingredients to a bowl and taste. Season with addition salt, pepper and lemon juice as needed.

3. Serve with your falafel or use in your pita wrap or as a dressing for your salad.

*The longer your sauce sits, the more flavorful it will become, so it will taste even better when you use it again the next day.