Crispy Falafel with Pitas & Tzatziki Sauce

Servings: 4
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

FALAFEL

Ingredients

• 1 can (15 oz / 429 g) chickpeas, drained and rinsed

• 1/3 cup chopped shallots or white onion (about 1 medium)

• 3 garlic cloves

• 1/2 cup fresh cilantro leaves (stems ok)

• 1/2 cup fresh parsley leaves (stems ok) - optional

• 1/2 teaspoon fsalt

• 1/4 teaspoon ground cumin

• 1/4 teaspoon ground coriander

• 1/4 teaspoon paprika

• Pinch of black pepper

• 4–6 tablespoons all-purpose flour (start with 4, add more if sticky)

• 1/2 cup breadcrumbs or panko

• Neutral oil for frying (about 1/2 inch deep in pan)

Instructions

1. Add chickpeas, shallots, garlic, cilantro, parsley, salt, cumin, coriander, and pepper to a food processor. Pulse until finely chopped but not pureed.

2. Add 4 tablespoons flour and pulse until the mixture comes together. If too sticky, add 1–2 more tablespoons flour.

3. Chill in the fridge for 15 minutes to firm up.

4. Scoop 2 tablespoons of the mixture, shape into balls or patties, and coat with breadcrumbs.

5. Heat oil in a skillet over medium heat. Test with a breadcrumb - it should sizzle. Fry falafel in batches, 2–4 minutes per side, until golden brown. Drain on paper towels or a rack.

PITA BREAD

Makes appx 8 Pita

Ingredients

• 3 cups (360 g) all-purpose flour, plus extra for kneading

• 2 ½ tsp (8 g) instant yeast

• 1 tsp (4 g) sugar

• 1 ¼ cups (300 ml) warm water (about 105–110°F)

• 1 tsp (6 g) salt

• 2 tbsp (30 ml) olive oil

Steps

1. Mix dough – In a large bowl, combine flour, instant yeast, sugar, and salt. Add warm water and olive oil. Stir until a shaggy dough forms.

2. Knead – Transfer to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. (Or use a stand mixer with a dough hook for 5–6 minutes.)

3. First rise – Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.

4. Divide & rest – Dump the dough onto your work space & divide into 8 equal pieces, roll each into a ball, cover, and let rest for 15 minutes.

5. Roll out – On a lightly floured surface, roll each ball into a 6–7 inch round, about ¼ inch thick. Keep the rolled rounds covered so they don’t dry out.

6. Cook

   • Oven method (best for pockets) – Preheat oven to 475°F (245°C) with a baking steel or upside-down baking sheet inside. Place 2–3 pitas at a time onto the hot surface and bake 2–3 minutes until puffed. Flip and bake 1–2 minutes more.

   • Stovetop method (soft wraps) – Heat a skillet or heavy pan over medium-high. Cook each pita 1–2 minutes per side until puffed and lightly browned.

7. Keep soft – Stack cooked pitas and cover with a clean towel to trap steam until ready to serve.

Tzatziki Sauce

Ingredients (about 2 cups)

• 1 ½ cups Greek yogurt (full-fat for best texture)

• 1 English cucumber (or 2 Persian cucumbers)

• 2–3 cloves garlic, finely grated or minced

• 2 tbsp fresh dill, finely chopped

• 1 tbsp fresh mint, finely chopped

• 2 tbsp extra-virgin olive oil

• 1–2 tbsp fresh lemon juice (or white wine vinegar)

• ½ tsp salt (plus more to taste)

• Freshly ground black pepper, to taste

Steps

1. Prep the cucumber – Peel if the skin is thick or waxy. Grate using the large holes of a box grater or finely dice.

2. Mix the base – In a medium bowl, stir together the Greek yogurt, garlic, dill, mint, olive oil, lemon juice, salt, and pepper.

3. Add cucumber – Fold the cucumber into the yogurt mixture.

4. Adjust & chill – Taste and adjust seasoning with more salt, lemon juice, or herbs. Cover and refrigerate for at least 30 minutes for the flavors to meld.

5. Serve – Drizzle with a little olive oil before serving if you want it extra luscious.

Pro tip:
If you want the mint and dill to really pop, add half at the start and stir in the rest just before serving - the fresh herbs will taste brighter.