Falafel with Tatziki Sauce

by Alexandra

Falafel is typically fried, and don’t get me wrong, I’m all for deep-frying.

I tried to fry these. I really did. But they just fell apart! So I fried them in a frying pan without oil. So, technically they aren’t falafel, but they tasted like falafel and they looked like falafel, so dagnabbit, I’m going to call them falafel!

In case you haven’t seen this picture enough in the past few days, here’s the crazy Indian food again! Curried chicken, naan, couscous salad and finally, “falafel” with tatziki sauce!

Wannabe Falafel
2 cans chickpeas, drained
1/2 small red onion, chopped very finely
1 egg
1 tablespoon dried parsley
1 teaspoon cumin
1/2 teaspoon curry powder
1 teaspoon garlic powder 
gluten free breadcrumbs or coarsely ground gluten-free oats
In a blender (or using an immersion blender) puree all the ingredients except for the breadcrumbs. Roll into balls (about one rounded tablespoon) and coat with the breadcrumbs. Cook on a hot, ungreased frying pan for about 5 minutes on each side. Serve hot, with tatziki sauce.
Tatziki Sauce
A 2-inch piece of cucumber, chopped very small
3/4 cup plain yogurt
1 tablespoon granulated garlic powder
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
4 mint leaves, minced
salt and pepper, to taste
Mix all ingredients in a bowl. Chill for 2 hours and serve with falafel or your favorite middle-eastern cuisine.


*For gluten-free, substitute gluten free breadcrumbs or omit completely (grease pan if omitting)