Tzatziki and Falafel


Tzatziki (Greek Yogurt and Cucumber Sauce)

Makes about 3 ½

  • 3 cups Greek Yogurt
  • 3 T lemon juice (about half of a lemon)
  • 3 cloves of garlic
  • 1 large cucumber, peeled and 1 T salt for cucumber
  • 1 T dill
  • Salt and Pepper to Taste
  • Olive Oil (optional)

If you don’t have Greek yogurt, strain plain yogurt as described above. Peel cucumbers, cut in half and then cut each half into fourths lengthwise. Cut interior seeded part of cucumber from each slice. Discard seeds. Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

For regular yogurt, strain at least overnight. Then fluff yogurt by blending it with a mixer.

  • 1-15 ounce can chickpeas, drained and rinsed
  • 1/2 cup chopped onion
  • 1 tablespoon chopped fresh garlic
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons dried parsley
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 2 tablespoons all-purpose flour
  • 1 tablespoons light olive oil
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
Mix together all the ingredients except the last three (1 T olive oil, 1/4 c flour, 2 T olive oil). Use your hands to mix the ingredients and crush and mix in the chickpeas. Add in the 1 tablespoon of olive oil.
Grease cookie sheet with olive oil. Take a tablespoon of the mix, lightly roll it in 1/4 c of flour until it is not sticky and then form it into a ball. Place them on a cookie sheet. Brush tops with 2 T of olive oil.
Refrigerate the falafel for 30mins-1 hour. Preheat oven to 400 degrees.
Bake for 10 mins. Pull out pan and gently roll falafel to opposite side and bake for 10-15 mins. When done baking, let cool for 5 mins.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s