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Ingredients
• 1 cup dried chickpeas
• 1/2 large onion, roughly chopped
• 2-3 garlic cloves
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon lemon juice
• 4-6 pita bread pockets
• 1 cucumber, diced
• 2 tomatoes, diced
• 1/2 red onion, sliced
• Olive oil for brushing
• 1 cup Greek yogurt
• 1 cucumber, grated and drained of excess moisture
• 2 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
- Soak chickpeas overnight in plenty of cold water.
- Drain and rinse chickpeas, then add them to a food processor.
- Add the roughly chopped half onion, 2-3 garlic cloves, fresh parsley, cilantro, ground cumin, ground coriander, cayenne pepper, and 1/2 teaspoon of salt to the food processor with chickpeas.
- Pulse the mixture until it's finely ground but not pureed.
- Sprinkle in baking soda and lemon juice, then pulse briefly to distribute throughout the mixture.
- Cover the falafel mixture and allow it to rest for 15-30 minutes.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Shape the falafel mixture into small balls or patties and place them on the prepared baking sheet.
- Brush each falafel with a little olive oil.
- Bake falafels in the preheated oven for 20-25 minutes, until they're golden and crispy, turning them over halfway through cooking.
- While the falafels are baking, prepare tzatziki by combining Greek yogurt, grated and drained cucumber, minced garlic cloves, extra virgin olive oil, white wine vinegar, and fresh dill in a bowl.
- Season tzatziki with salt and pepper to taste, and mix well.
- To serve, warm pita pockets in the oven for a few minutes.
- Slice cucumbers, dice tomatoes, and slice the half red onion for pita filling.
- Stuff each pita pocket with baked falafel, cucumber, tomatoes, and sliced red onion.
- Drizzle with tzatziki sauce just before serving.
Q1: Can I use canned chickpeas instead of dried chickpeas for the falafel?
A1: Yes, you can substitute dried chickpeas with canned chickpeas. Drain and rinse the canned chickpeas before using them in the recipe.
Q2: Can I make the falafel mixture ahead of time and refrigerate it before baking?
A2: Yes, you can make the falafel mixture ahead of time and refrigerate it. Just cover the mixture tightly and store it in the refrigerator for up to 24 hours. When ready to bake, shape the falafels and proceed with the baking instructions.
Q3: Is there a substitute for Greek yogurt in the tzatziki sauce?
A3: If you don't have Greek yogurt, you can use strained regular yogurt or strained sour cream as a substitute for the tzatziki sauce. Simply strain the regular yogurt or sour cream to remove excess moisture before using it in the recipe.
