Easy Falafel with Walnuts and Homemade Tzatziki Sauce

If you’re looking for an easy dinner that makes for versatile leftovers, this is a good one. Eat as a traditional plate with pita for dinner and turn it into a falafel salad the next day. Be sure to scroll to the bottom for a list of falafel toppings!

Falafel Ingredients
2 cans chickpeas, drained
1/2 onion, chopped
2 tbsp walnuts
3 tbsp flour (whole wheat or all purpose)
1 tsp baking powder
1 tbsp garlic, minced
1/2 bunch parsley, chopped
1/2 bunch cilantro, chopped
2-3 tbsp avocado or olive oil
salt and pepper to taste

Preparation
Preheat oven to 375F. Add all ingredients to a food processor and process until the mixture creates a sticky, crumbled paste (but not pureed). Tip: you want the mix to stick together, so if it seems dry, slowly add more oil. If it is wet, add flour.
Scoop falafel into about 1/4 to 1/3 cup portions and patty into a circle that is flat.
Place falafel on a baking sheet covered with parchment paper.
Bake falafel in the oven for 25-30 minutes or until browned and heated through.

Alternate cooking method: add oil to a non-stick skillet, heat over medium heat, and pan-fry falafel until heated through and browned.

Tzatziki Sauce Ingredients
1 6oz container of plain greek yogurt (non-fat, low-fat, or full-fat works here)
1 tbsp sour cream
1 cucumber
1 tbsp parsley, chopped
1 tbsp lemon juice
salt and pepper to taste

Preparation
In a bowl, mix greek yogurt and sour cream. Slice cucumber lengthwise and use a spoon to scoop the middle into the bowl. Note: the cucumber that is left should create a boat-like shape. Mix cucumber into the yogurt and sour cream mix. Finely chop the remainder of the cucumber and chop the parsley. Mix cucumber and parsley along with salt and pepper and lemon juice into the bowl. Use as a dressing for a falafel salad or simply top the falafel pita with the sauce.

Falafel Toppings
Sliced radish
Shredded cabbage
Lemon
Shredded carrot
Sliced Tomato
Chopped Cucumber
Pickled vegetables