Name: Mediterranean Baked Falafel Bowls with Tzatziki and Fresh Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4 cups cooked chickpeas; 3 tbsp olive oil; 2 cups spinach; 1/4 cup parsley; 3 garlic cloves, minced; 1 tsp cumin; 1 tbsp chili powder; 2 tbsp dried mint; 1/3 cup red onion, chopped; 1 small red pepper, chopped; Salt and pepper, to taste; 2 cups plain Greek yogurt; 2 garlic cloves, minced; 4 heaping tbsp dill, thinly chopped; 1 tsp olive oil; 2/3 cup thinly chopped cucumber; Salt and pepper, to taste; 2 cucumbers, chopped; 1 red onion, chopped; 2 green peppers, chopped; 2 cups ripe tomatoes, chopped; 2 tbsp dill, thinly chopped; 2 tbsp olive oil; 1 cup olives; Salt and pepper, to taste

Ingredients

4 cups cooked chickpeas

3 tbsp olive oil

2 cups spinach

1/4 cup parsley

3 garlic cloves, minced

1 tsp cumin

1 tbsp chili powder

2 tbsp dried mint

1/3 cup red onion, chopped

1 small red pepper, chopped

2 cups plain Greek yogurt

2 garlic cloves, minced (for tzatziki)

4 heaping tbsp dill, thinly chopped (divided)

1 tsp olive oil (for tzatziki)

2/3 cup thinly chopped cucumber (for tzatziki)

2 cucumbers, chopped (for salad)

1 red onion, chopped (for salad)

2 green peppers, chopped (for salad)

2 cups ripe tomatoes, chopped

2 tbsp dill, thinly chopped (for salad)

2 tbsp olive oil (for salad)

1 cup olives

Salt and pepper to taste (for salad and tzatziki)

Instructions

Step 1: Add the chickpeas, olive oil, spinach, parsley, chili powder, cumin, and dried mint into a food processor or a bowl if using an immersion blender. Process until mostly smooth, leaving about one-fifth of the mixture chunky. Stir in salt, pepper, chopped red pepper, red onion, and minced garlic. Taste and adjust seasoning as needed.

Step 2: Preheat the oven to 350°F (180°C). Use a tablespoon to scoop the mixture and shape into balls with wet hands. Line a baking sheet with parchment paper, grease it lightly with oil, and place the balls spaced apart. Flatten each ball into patties, aiming for about 24-25. Bake for approximately 20 minutes or until golden brown.

Step 3: While falafels bake, prepare the tzatziki. Thinly chop cucumbers and dill. In a small bowl, combine Greek yogurt, minced garlic, dill, chopped cucumber, olive oil, salt, and pepper. Mix well and reserve some dill for the salad.

Step 4: Prepare the salad by chopping cucumbers, tomatoes, bell peppers, and red onion into bite-sized pieces. Toss them in a large bowl with dill, olive oil, salt, and pepper to combine.

Step 5: Once the falafel patties are baked, allow them to cool slightly. Serve them in bowls topped with tzatziki, salad, and a handful of olives.

Tips & Variations

For extra crispiness, brush the falafel patties lightly with olive oil before baking.

Add a splash of lemon juice to the salad for a bright, tangy flavor.

Swap dried mint with fresh mint if available, but reduce the quantity to avoid overpowering the dish.

Use full-fat Greek yogurt for a creamier tzatziki.

FAQs

Can I make falafel without a food processor?

Yes, you can use an immersion blender or finely mash the chickpeas by hand, but the texture may be less smooth. Be sure to chop the remaining vegetables finely.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it uses chickpeas and no wheat flour. Just double-check the spices and ingredients you use to ensure they do not contain gluten additives.