This post goes out to one of my best friends Megan, who is currently in the Holy Land touring all those holy sites. Hope you’re having fun, Meg!
Before Megan left for the Holy Land Zach and I gave her an update on falafel. We basically said, “Eat as much as you can!” Zach and I have both been blessed that we each have also been to the Holy Land. The journey and sites were incredible, but like most things I often associated my memories with food. When reminiscing on this trip I often think of falafel. One particular memory I have of falafel is our guide would always say, “and it will be served with a nice salad.” I always thought, “that sounds nice,” but never could seem to find the salad. Turns out…he was talking about the lettuce in the falafel sandwich. Same language, different cultures.
Anyway, Zach and I have made falafel multiple times since then, but we just can’t seem to master the recipe. The falafel always ends up falling apart. Then one lucky day at work I stumbled upon this recipe. We tried it one Friday night and LOVED it! Happy tummies!
Side Note: The blog I got this recipe from is written by a woman who has a really great weight loss story. Check it out! http://www.canyoustayfordinner.com
- 15 oz. can chickpeas
- 2 tablespoons flour
- 1 teaspoon dried parsley
- 2 large garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-8 ounce container plain yogurt
- 1 cucumber, peeled, seeded, and diced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1 teaspoon dried dill, more or less for preference
- 1 large clove garlic
- 1/3 cup crumbled feta cheese
- 4 pita bread pocket halves (5-6" diameter)
- 1/2 cup thinly sliced onions
- 1 cup chopped tomatoes
- 1 cup chopped lettuce
- About one hour ahead of time prepare tzatziki sauce. Place all of the tzatziki sauce ingredients into a food processor and blend until well combined. Transfer to a separate dish, cover, and refrigerate at least one hour for best flavor.
- Preheat oven to 400 degrees F.
- Combine all the falafel ingredients into a food processor and pulse until well blended.
- Scoop the bean mixture onto a clean surface and shape into 8 equal sized patties.
- Place on a greased baking sheet. I used my stoneware pan with parchment paper. Bake for 20 minutes.
- Fill pita bread halves with 2 patties each, lettuce, tomato, onion, crumbled, feta, and tzatziki sauce. ENJOY!