Spinach Falafel Recipe with Tzatziki
falafel made with spinach instead of parsley
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 10 falafels 1x
- Category: Main Dish
- Method: stove top
- Cuisine: Middle Eastern
- 1 15 ounce can of chickpeas, rinsed and drained
- 2 eggs
- 1 cucumber
- 1 cup plain, whole milk yogurt
- 1 TBS olive oil
- 2 TBS lemon juice
- 1 garlic clove, pressed
- Mash chickpeas in a bowl using a masher. Combine mashed chickpeas, spinach, and garlic in a food processor and blend until smooth.
- Mix eggs, cumin, coriander, salt, lemon juice, baking powder, and black pepper together in a bowl. Add chickpea mixture and mix together.
- Add bread crumbs slowly and combine using your hands until mixture isn’t sticky, but will hold together when frying.
- Heat oil over medium-high heat in a skillet. Form mixture into about 12 patties about as wide as the palm of your hand. Fry patties in the hot oil until browned, 3 to 4 minutes per side.
For the Tzatziki:
- Drain the yogurt in a lined colander until as much liquid as possible leeches out.
- While the yogurt is draining, peel the cucumber and grate into a small bowl. Sprinkle with about 1 TBS salt. Let sit for about 10 minutes.
- Squeeze the grated cucumber in batches to get out as much liquid as possible. I do this by small handfuls. Set aside into a bowl until it is all squeezed.
- Stir together the yogurt, olive oil, lemon juice and garlic. Add the cucumber.
- Taste and add salt if needed.
Keywords: falalfel, spinach falalfel, tzatziki