Ingredients
- 1 can (15 ounces) chickpeas rinsed and drained
- 1 1/2 tablespoons lemon juice
- 3/4 cup fresh chopped parsley packed
- 1/3 cup red onion roughly chopped
- 2 garlic cloves
- 2 1/2 teaspoons tahini
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Sea salt to taste
- 1/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 2/3 cup plain Greek yogurt for tzatziki
- 1/2 cup cucumber grated (for tzatziki)
- 4 teaspoons fresh dill chopped (for tzatziki)
- 2 1/2 tablespoons lemon juice for tzatziki
- 4 pita breads warmed
- 1 cup lettuce shredded
- 1 tomato diced
Instructions
- In a bowl, combine the tzatziki ingredients: Greek yogurt, grated cucumber, lemon juice, and fresh dill. Chill until ready to use.
- In a food processor, combine chickpeas, 1 1/2 tablespoons lemon juice, parsley, red onion, garlic, tahini, cumin, paprika, salt, and pepper. Pulse until well mixed but still slightly coarse.
- Add flour to the chickpea mixture and blend until you can form the dough into balls without sticking to your hands.
- Heat olive oil in a skillet over medium heat. Form the mixture into small patties and fry each side for about 3 to 4 minutes until golden and crispy.
- Spread tzatziki on warmed pita, add falafel, top with shredded lettuce and diced tomatoes. Fold and serve.
