Eggplant Falafel with Tzatziki
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Servings
16-18 Falafels
Cook Time
45 minutes
Ingredients
1 cup full-fat yogurt (substitute plant based-yogurt for vegan option)
1 cucumber, peeled and diced
1 Tbsp olive oil
2 Tbsp lemon juice
1½ Tbsp minced dill
2 garlic cloves, minced
Salt and pepper, to taste
2 Tbsp olive oil
1 medium-sized eggplant, peeled and chopped into 1/2 inch cubes (about 2 1/2 cups)
½ Tbsp ground cumin
½ Tbsp ground coriander
1½ cups cooked chickpeas (if from can, drained and rinsed)
3 cloves garlic, chopped
½ cup fresh parsley, chopped
¼ cup fresh mint, chopped
½ cup chickpea flour (may substitute with all-purpose flour)
¼ cup grapeseed oil (or another high heat oil) for frying; additional oil as needed
For the Tzatziki Sauce
For the Eggplant Falafel
Directions
Prepare the tzatziki sauce by combining all ingredients in a bowl and stirring until smooth. Taste test and adjust seasonings as necessary. Cover and place in the refrigerator for at least 30 minutes prior to serving.
Next, make the Eggplant falafel. Preheat the oven to 375F. Toss eggplant with olive oil and place on a prepared baking sheet. Roast in the oven until lightly brown on all sides, about 20-25 minutes. Toss eggplant halfway through cooking. Remove from the oven and let eggplant slightly cool.
Add cooked eggplant, coriander, cumin, chickpeas, tahini, garlic, parsley, mint and flour to a food processor. Process until combined and smooth. Spoon the mixture into a bowl and cover with a dish towel. Place in the freezer for 20 minutes.
Heat grapeseed oil in a large skillet over medium-high heat. Form batter into ½ inch thick patties and fry for about 2-3 minutes per side, or until golden brown. Add more oil to the pan as necessary.
Serve falafel warm with the tzatziki sauce.
Recipe Note
Dietary Preferences: Nut-Free, Soy-Free, Kosher
Seasonality: Winter, Spring, Summer, Fall
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