Falafels with Tzatziki Sauce

When I worked in downtown Toronto years ago I used to get Falafels from a little hole in the wall and couldn't get enough of them. Ever since then I have been searching for a good falafel recipe as I have no idea where to get them here in Utah. I have been unsuccessful until now. I made these a couple weeks ago and then had to make more (and a double batch) last week again as Chris and I couldn't get enough of them. The original recipe was found on Allrecipes.com. I made a few small changes to the recipe, the biggest is adding eggs.

Falafels and Tzatziki Sauce

Falafels
approximately 2 cups Garbonzo Beans (we call them Chick Peas in Canada), drained and mashed
1/2 large onion, finely chopped
2 cloves garlic, minced/crushed
1/4 cup fresh cilantro, chopped
1 1/2 tsp dried parsley
1/8 tsp ground turmeric
2 1/4 tsp cumin
1/2 tsp baking powder
1 egg
1 cup finely ground bread crumbs (I use Italian bread crumbs and might suggest using a little extra parsley, and salt if I was to use regular bread crumbs)
3/4 tsp salt
1/4 tsp pepper or cracked black peppercorns


Mash the garbanzo beans in a large bowl or in a food processor. Chop the onion and cilantro and then combine with the mashed beans. Add the garlic, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper and stir until combined. Add the egg and mix well. Using your hands shape the mixture in to small patties approximately 2 inches in diameter and approximately 3/4 inches thick. Make sure to compress the mixture when shaping in to the patties so that they are compact and will hold together well. One batch will make 20 patties of this size.

Heat an inch of oil in frying pan over medium heat until hot or heat the oil in a deep fryer to 375 degrees F (190 degrees C). Using tongs place the patties in the frying pan or deep fryer. If using a frying pan you will need to flip the patties after 4-5 minutes, or when browned and then cook the other side. You could of course use more oil and essentially deep fry them, but I like to use less oil and do each side at a time. I also like to use an oil splash guard that I place on the frying pan to make sure the oil doesn't splash all over the place.

Serve in a warmed Pita, with Tzatziki Sauce, chopped tomatoes and lettuce.

*Note: Falafels are traditionally round but I like making them in patties as I think they sit in a Pita a lot better this way.

*Note: You can freeze these before you cook them and just fry them after you defrost them. You can also freeze these after they've been cooked. Either way they taste just as good as fresh!


Tzatziki Sauce
1 cucumber, peeled, seeded and pureed in a food processor
1 1/2 cups Greek yogurt
1/2 cup Sour Cream
2 garlic cloves, minced/crushed
1/2 lemon, juiced
3/4 tsp dill

Peel the cucumber and then cut it in half and then cut the seeds out, along with the help of a spoon. Cut the cucumber in to a few chunks and place in a food processor to shred.
Squeeze the water out of the shredded cucumber using paper towels, cheese cloth or a thin tea towel.

Combine the shredded cucumber with the rest of the ingredients and refrigerate until ready to serve.

*Note: This can also be used as a dip for vegetables, chips, etc.

Enjoy!