Spinach Falafel with Greek Yogurt Tzatziki
My love for Chobani yogurt extends far beyond the little six-ounce cups of heaven that I like to stir granola into. It’s so creamy and perfect and delicious, and as you well know, I will put it in anything. Dinner is no exception, even when it’s savory!
Now, I have been wanting to make falafel for a while. It’s one of the easiest things you can make if you have a food processor, which I don’t during school months. So, out of the twenty recipe ideas I accumulated while kitchen-less in Aspen, I figured this was a good one to try before I leave for Philly. I also made a delicious Tzatziki (yogurt sauce with cucumber and dill) to go with it. Served in a warm pita with vegetables and a light drizzle of tahini, these really did the trick. These falafel are pan (not deep) fried until browned and then baked to make them even crispier. The insides are perfectly soft but baking them for longer would make them drier if that’s the texture you prefer.
Recipe for Falafel (makes 28-30):
2 15 oz. cans garbanzo beans (chickpeas)
1 cup spinach
Juice of 1 lemon
1 small-medium white or yellow onion
3 sprigs fresh cilantro
2 sprigs fresh parsley
4-5 cloves garlic
2 tsp cumin
1/4 tsp turmeric
Cayenne pepper to taste (I used 1/8 tsp, but you can use more depending on your heat preference)
1 cup oat flour
2 tsp baking powder
Coconut or olive oil for cooking
Rinse and drain chickpeas. Blend in food processor until smooth and then add spinach. Blend, adding lemon juice and tablespoons of water as necessary to help with blending. When completely blended, pour contents into a mixing bowl. In the food processor, combine onion, garlic, cilantro, and parsley and pulse until finely chopped. Fold that mixture into the bowl. Gradually stir in oat flour until the mixture becomes more stiff. Add baking powder and spices and combine.
Preheat oven to 375. Over low-medium heat, coat a pan with a thin layer of olive or coconut oil. Drop tablespoon-sized spoonfuls into the pan (2-4 minutes depending on your pan/stovetop) until they are able to be flipped easily. Flip falafels to the other side and let brown. Transfer falafels to a baking sheet and bake for 5-10 minutes, or longer for a drier result.
Greek Yogurt Tzatziki:
2 6-oz. containers plain 0% Greek yogurt (I recommend Chobani)
1 medium cucumber, peeled, seeded and minced
2 tsp. apple cider vinegar
4 tsp. olive oil
2 cloves finely minced garlic
4 tsp. fresh dill, chopped
Combine in a bowl. Eat. Enjoy!