Turmeric Chickpea-Cauliflower Falafel with Tzatziki Sauce
Prep Time10mins
Cook Time12mins
Soak time for Chickpeas1d
Total Time22mins
Servings: 81½” falafels
Calories: 175kcal
Course: Appetizer
Cuisine: Mediterranean
Turmeric Chickpea-Cauliflower Falafel - Crispy round balls with all the flavor you fancy - dipped in a cool Tzatziki sauce to turn your feel good Sunday into a Fala-fel good Sunday!
Ingredients
Falafel
½cupDried Chickpeas, 74g, Not canned
¾cupsCauliflower, Finely Chopped, 80g
2½TbspOnion, Diced, 25g
4tspParsley, Chopped
4tspCilantro, Chopped
⅔tspGarlic, Minced
⅔tspTurmeric Powder
⅔tspCumin Powder
⅓tspGround Coriander
⅓tspPaprika
¼tspSalt
¼tspGround Black Pepper
⅛tspCayenne Pepper
Tzatziki Sauce
¼cupGreek Yogurt, 50g
2TbspCucumber, Finely Diced, 15g
½tspLemon Juice
⅛tspGarlic Powder
⅛tspGround Black Pepper
Instructions
Put chickpeas in a bowl and fill with water, about 3” over the top surface of the chickpeas. Soak for 24 hours.
Preheat oven to 375°F and lightly grease a baking sheet, or use an air fryer.
Place all ingredients - soaked chickpeas, cauliflower, onion, parsley, cilantro, minced garlic, turmeric, cumin, coriander, paprika, salt, pepper and cayenne pepper - in a food processor and pulse until finely minced. Do not over-pulse - the mixture should be coarse/paste-y.
Use your hands or a cookie scoop to shape falafel mixture into small balls or patties and place in air fryer basket or prepared baking sheet.
Air fry at 350°F for about 15 minutes, or Bake for 25 minutes, flipping half way, until golden brown and crisp. See notes for frying.
Combine all ingredients for sauce in a bowl.
Serve falafel with the cool sauce and a warm pita!
Notes
Chickpeas need to be soaked in water for 24 hours so they soften up, do not cook or they will crumble.
To use canned or chickpeas, mix in about 2-3 Tbsp flour to the crumbled falafel mixture to so it binds and holds shape. If you skip the flour, they will crumble after baking even if they seem to hold shape before.
To fry: Fry on a skillet in oil about 1” high heated to 350°F for 2-3 minutes.
Make ahead:
Prep the dough and freeze for 2-3 months. Thaw, stir the mixture, then shape into balls and cook.