Recipe: baked falafels with tzatziki

Posted by Kati Auld on 7 November 2013

Falafels are a great picnic food, especially when served with this tangy tzatziki. Put them in a wrap or pita, or just eat them with your fingers! You could deep-fry them, but it’s easier (and obviously healthier) to bake them. The trick is to use a muffin tray: the heat radiating from all sides helps them to crisp up evenly.

Falafel tzatziki

 

Ingredients for the falafel

  • 2 tins chickpeas
  • ½ red onion, chopped
  • 2 tsp garlic
  • 1 tsp cumin
  • 3 small dried chillies (reduce if you prefer a subtle bite)
  • 2 Tbs chopped fresh coriander
  • 2 Tbs olive oil
  • 3 Tbs flour
  • A good pinch of salt

 

Ingredients for the tzatziki

  • 250 ml greek yoghurt
  • Pinch of salt
  • 1 tsp finely chopped garlic
  • 1 tsp olive oil
  • ½ of one large cucumber, peeled if that’s your preference

 

How to make the baked falafels

  1. Preheat oven to 180 degrees and grease two mini-muffin tray
  2. Mix all ingredients except the flour, and either blitz in a food processor or mash by hand
  3. Mix in the flour, adding a teaspoon or two extra if it’s too sticky
  4. Roll the mixture into balls between your palms: about the size of a ping-pong ball is what you’re going for. There’s definitely a knack to this, so don’t worry if you start with a few weirdly-shaped ones
  5. Put them into your muffin tins: if you have too many leftover, it’s fine to cook some on a baking tray
  6. Bake for about 40 mins, turning half-way

 

How to make the tzatziki

Finely chop the cucumber: if you have time, it’s best to gather it in a clean tea-towel and squeeze out some liquid for a few minutes. Mix all the ingredients and keep it cool.

 






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