It’s summer when we want falafel. I’m not sure why. Is it the yummy tzatziki sauce that goes with it so well? Or does this Middle Eastern chickpea-based dish simply call for the freshest tomatoes, the crispest cucumbers, the sweetest onions to share its plate? Whatever the reason, it’s definitely the season to dust off our trusty falafel recipe. If you’re not familiar with this dish, know that my meat-loving 15-year-old is a fan. Expect crunchy and a little bit nutty, flavorful but not spicy. Make your own (or buy high quality) pita bread, stir up that tzatziki and this cucumber salad and you’ve got a fresh, healthy meal ready for the picnic table or to eat by the pool.
- 3 cups (24 ounces) well-cooked chickpeas (either soak and simmer dried chickpeas or use cooked, canned chickpeas)
- 2 tsp. refined (good for high heat) coconut oil
- 3-4 cloves garlic
- 3/4 tsp. fine sea salt
- 1/2 tsp. freshly ground black pepper
- 1-2 green onions, white and green parts (about 1/4 cup)
- 3 Tbsp. fresh dill
- 2 Tbsp. whole wheat flour
- 3 tsp. ground cumin
- juice of 1/2 lemon, about 2 Tbsp.
- Prepare chickpeas if not using canned. Set aside.
- Preheat oven to 400°F. Lightly grease large baking sheet with coconut oil.
- In the bowl of a food processor fitted with a knife blade, place garlic, salt and pepper. Process until garlic is minced.
- Add green onions and chop coarsely. Add dill, flour and cumin until all is well-chopped and mixed. Scrape sides with spoon. Add chickpeas and lemon juice. Process until dough forms.
- Shape dough into 3-inch patties by squeezing together with hands. Place patties on baking tray.
- Bake until golden brown, about 12 minutes on one side. Then flip and bake for 4-5 minutes on the other.
- Serve warm or at room temperature with tzatziki sauce.