Recipe: baked falafels with tzatziki Posted on 7 November 2013 Falafels are a great picnic food, especially when served with this tangy tzatziki. Put them in a wrap or pita, or just eat them with your fingers! You could deep-fry them, but it’s easier (and obviously healthier) to bake them. The trick is to use a muffin tray: the heat radiating from all sides helps them to crisp up evenly. Ingredients for the falafel 2 tins chickpeas ½ red onion, chopped 2 tsp garlic 1 tsp cumin 3 small dried chillies (reduce if you prefer a subtle bite) 2 Tbs chopped fresh coriander 2 Tbs olive oil 3 Tbs flour A good pinch of salt Ingredients for the tzatziki 250 ml greek yoghurt Pinch of salt 1 tsp finely chopped garlic 1 tsp olive oil ½ of one large cucumber, peeled if that’s your preference How to make the baked falafels Preheat oven to 180 degrees and grease two mini-muffin tray Mix all ingredients except the flour, and either blitz in a food processor or mash by hand Mix in the flour, adding a teaspoon or two extra if it’s too sticky Roll the mixture into balls between your palms: about the size of a ping-pong ball is what you’re going for. There’s definitely a knack to this, so don’t worry if you start with a few weirdly-shaped ones Put them into your muffin tins: if you have too many leftover, it’s fine to cook some on a baking tray Bake for about 40 mins, turning half-way How to make the tzatziki Finely chop the cucumber: if you have time, it’s best to gather it in a clean tea-towel and squeeze out some liquid for a few minutes. Mix all the ingredients and keep it cool. Related Posts Artichoke, pea and chevin risotto 1 June 2023 This comforting winter recipe is by the executive chef of Tryn Restaurant and Bistro Sixteen82,... read more brodetto di pesce: an easy chunky fish soup recipe 19 May 2023 Swedish meatballs with homemade flatbreads and roasted aubergine 8 May 2023 Allesverloren is celebrating its 150-year milestone with a new wine - The Fanie Malan Fine... read more PREV ARTICLE NEXT ARTICLE
Artichoke, pea and chevin risotto 1 June 2023 This comforting winter recipe is by the executive chef of Tryn Restaurant and Bistro Sixteen82,... read more
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