This Falafel Platter with Tzatziki Sauce is loaded with crispy, delicious falafel, a cool Tzatziki sauce, salty feta, veggies and pita wedges for the win!
Happy New Year folks!
Hope you all had a wonderful holiday season!
I feel like it’s been forever since we chatted here at the BHK. I missed you guys!
We enjoyed a wonderful Christmas and New Year’s with friends and family, and I got the little boost of energy I needed while I was away, to hit the ground running in 2019!
Have I got delicious plans for us this year my friends!
Today, I’m starting the year with one of my favorites.
I enjoy this Falafel Platter with Tzatziki Sauce as a lunch, dinner or just for plain old snacking.
The platter is loaded with crispy, delicious falafel, a cool Tzatziki sauce, salty feta, veggies and pita wedges for the win!
What is falafel?
Falafel is a deep-fried ball made from ground chickpeas, fava beans or a combination of both with added onions, garlic and spices. Falafel balls are commonly served in a pita.
A Few Cook’s Notes for Falafel Platter with Tzatziki Sauce Recipe:
I use dried chickpeas that have been soaked overnight in water for my falafel. I have tried using canned chickpeas in the past, but the balls are a lot mushier and tend to fall apart easier when frying.
To keep things a bit healthier, I use canola oil to fry the falafel balls. Fill a deep pot with about 3 inches of canola oil and heat the oil to 375 degrees for frying.
The platter includes a variety of fresh grape tomatoes, spring mix, Feta cheese, a mix of green and Kalamata olives, the Tzatziki sauce, pita wedges and the falafel balls.
I make this platter often for guests and it always gets rave reviews. It’s perfect for date night in (unless you’re married to Mr. Picky like me), your next book club get together or your next girlfriend’s luncheon! Hope y’all give it a go! Enjoy!
- 1 cup dried chickpeas
- 1 cup yellow onion, roughly chopped
- 3 cloves garlic
- 2 Tbsp. fresh parsley, chopped
- 2 tsp. cumin
- 1 tsp. ground coriander
- 1 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. cayenne pepper
- 3 Tbsp. all-purpose flour
- canola oil for frying
- 2 5.3-oz. containers plain Greek yogurt
- 1 medium English cucumber, peeled, seeded and finely chopped
- 2 cloves garlic, minced
- 2 Tbsp. fresh dill, finely chopped
- 1 Tbsp. freshly squeezed lemon juice
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 Tbsp. extra virgin olive oil
- Feta cheese
- green and Kalamata olives
- variety of grape tomatoes
- pita wedges
- spring mix
Add the dried chickpeas to a large bowl. Cover by at least 2-3 inches with cold water. Soak overnight, then drain.
Add drained chickpeas, onions, garlic, parsley, cumin, coriander, salt, pepper and cayenne to the bowl of a food processor fitted with a steel blade. Process until the mixture is blended, but not pureed.
Sprinkle in the flour and pulse a few times. Add the mixture to a bowl and refrigerate, covered, for about 2-3 hours.
Remove mixture from refrigerator and form into walnut sized balls. If balls are not staying together, add a bit more flour. (I found 3 tablespoons of flour worked perfectly.)
Heat about 3 inches of canola oil in a deep pot to 375 degrees. Fry 4-6 balls at a time, a few minutes on each side (about 2 minutes each side), until lightly golden brown. Remove with a slotted spoon to a paper towel-lined plate.
Combine all ingredients in a medium bowl, whisk together until well combined. Chill.