Easy Peasy Falafel with Tzatziki Sauce
These Falafels are packed with fresh herbs and chickpea; tender in the center and crispy on the outside. They’re Easy Peasy to make and absolutely DELICIOUS!
You can prepare them in different ways: Deep Fried, Pan Fried, Oven Baked and the last one I recently tried and I loved was Air Fried.
Falafels are commonly served a in pita or wrapped in flat bread.
However, they also go well in salads or eaten alone as an appetizer or snack!
The Origins of Falafel
Falafel is a traditional Middle East fast food. Their history comes from the days of pharaohs when Egyptians invented ta’maia, the favaben fritter that is the parent to the falafel.
In the 50’s new immigrants in Israel took up making falafel to earn a live-hood.
These immigrants used the chickpea version and transformed this ancient treat into the Israeli national street food. (Source)
Easy Peasy Falafel Ingredients:
You will find the measurements and steps at the end of this page.
Ways to cook Falafels
Deep Fry: In a pot, heat about 3 inches of oil on medium heat to 350F. Once the oil has reached that temperature, drop some balls and let them cook until golden on the outside.
Pan Fry: In a pan, heat few tablespoon of oil on medium-hight heat. (For this method, instead of making balls you have to flat the fallafels). Gently place the flat falafels and cook each side until golden.
Bake Falafel: Preheat your oven to 425F. Line abaking sheet with parchment paper and lightly spray it with oil. For this method, you also have to flat the falafels and brush each side with oil as well. Bake them for 25- 30 minutes.
Air Fryer: Make the falafel balls and brush them with oil, on the fryer, cover the base with aluminum foil and spray with oil. Heat the air fryer to 375F and set the timer to 15 minutes.
How to make falafels
- Soak in water, 2 cups of raw chickpeas with 4 cups of water for 24 hours. Add 1 tsp of baking soda. It will help them to soften. (If don’t want a mushy consistency on your falafels, avoid using canned chickpeas).
2. Drain the chickpea and after that, transfer them in a food processor. If you have a big processor, add the onions with the garlic cloves. If you don’t have a big food processor do it by parts and mix everything in bowl after processing each ingredient.
3. Scrape down the sides and repeat this a few times until the mixture is well combined.
4. Then, add the fresh herbs with olive oil and mix.
5. After that, add the spices and mix for few seconds.
6. Add some sesame seeds if you want and let the mixture seat in the fridge for one hour.
7. Finally, make the balls.
TIPS:
- for more spice taste, add red peppers flakes or cayenne pepper.
- You can optional add a little baking powder to the mix, just before frying. This will help the falafels to get a better golden color and will tender the mix.
Finally, cook the falafels with the method you’d prefer. For this occasion, I made mine in my Air Fryer. It made a wonderful golden and crispy exterior falafel while kept the fluffiness in the inside!
Tzatziki Sauce
Tzatziki is a dip or sauce found in the cuisines Southeast Europe and the Middle East. It’s made with yogurt and other spices. Because its creamy texture and fresh flavor of the cucumber and herbs, makes it an excellent pair for the falafels.
The ingredients that I’ll share with you is a good base for many other variations of this sauce. (See the recipe card at the end of this page for measurements).
To make this Tzatziki sauce you’ll need:
11/2 cup Greek yogurt, 1 cucumber, 1 garlic clove, half of a lemon juice, dill or parsley to taste, pinch of salt and pepper.
If you finish making this recipe and decide to share it in Facebook or Instagram don’t forget to tag a picture #thesunshinekitchen__! I’d love to see your creations!
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Easy Peasy Falafel with Tzatziki sauce
Equipment
- 1 Food Processor
- 1 Air Fryer
Ingredients
Falafels
- 2 cups raw chickpeas soaked 24 hours
- 4 cups water
- ½ onion
- 5 garlic cloves
- 1 cup parsley
- ½ cup cilantro
- 1 branch of green onion
- 1 tbsp cumin
- 1 tbsp black pepper
- 1 tsp paprika
- 1 tsp fresh thyme
- 1 tsp fresh oregano
- salt to taste
- 1 tsp baking soda
Tzatziki Sauce
- 1 ½ cup plain Greek yogurt
- 1 cucumber shredded with skin
- 1 garlic clove
- ½ lemon juice
- dill or parsley to taste
- salt and black pepper to taste
Instructions
Falafel
- In a bowl , with 4 cups of water and 1 tsp of baking soda, soak the 2 cups of raw chickpea the day before you will make them for 24 hours.
- After 24 hours, drain the chickpea and transfer to a large food processor with the onions and garlic cloves. Keep scraping down the sides and blend again until everything has been well combined.
- Add the fresh herbs and mix. Then, add the spices with a tsp of olive oil and mix again for few seconds.
- In a bowl, put the mixture and let it sit in the fridge for one hour.
- After one hour, shape the mixture in small balls.
- Drizzle or spray some olive oil in the falafel and do the same in the Air Fryer. I like to put aluminum foil to protect the basket.
- Heat the Air Fryer to 375°F and set the timer to 15 minutes. The falafel balls are ready to be cooked.
- Served the falafel in salad or assemble them in a pita or flat bread with veggies.
- Dip the falalfel in the Tzatziki sauce or use it as a dressing for your pita.
Tzatziki
- Grate the cucumber and squish the water. Then, add the grated cucumber to the plain Greek yogurt with the mashed garlic, juice lemon, salt and pepper. Mix well until all the ingredients are blended.
I am obsessed with these Falafels!! I’m so excited to have this recipe!!
Thank you!!💞 I’m excited too!!