July 19, 2020


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Baked Chickpea & Carrot Falafel with Tzatziki sauce


  • 1 shallot
  • 1 can chickpeas
  • 1 cucumber
  • 2 large carrots
  • zest and juice of 1 lemon
  • 2 cloves garlic
  • 1 egg
  • 1/4 cup almond flour
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon (about 25 twists) freshly ground black pepper
  • ½ cup packed fresh cilantro (mostly leaves but small stems are ok)
  • ½ cup packed fresh parsley (mostly leaves but small stems are ok)
  • 1 serving container greek yogurt
  • 3 oz baby spinach
  • oilve oil

Prep: Preheat oven to 375. Finely chop the shallot. Drain and rinse chickpeas. Coarsely grate cucumber on the large holes of a box grater; squeeze between paper towels to remove moisture. Separately, coarsely grate carrot. 

Make tzatziki & dressing

In a small bowl, stir to combine yogurt, grated cucumber, and a generous pinch each of salt and pepper Into bowl. zest lemon and add to bowl, then juice lemon and add juice to bowl. Season to taste with salt and pepper. 

Fry Shallot: Heat 2 tablespoons oil in a medium skillet over medium-high. Add shallots and cook, stirring, until lightly browned and tender, about 3 minutes.

Falafel: Line a baking sheet with parchment paper and spray or drizzle with olive oil. 

In a food processor, combine the chickpeas, egg, fried shallot, grated carrot, parsley, cilantro, small handful of spinach, garlic, salt, pepper, cumin, cinnamon,  Process until smooth, about 1 minute.

Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled cookie sheet.

Bake for 25 minutes, carefully flipping the falafels halfway through baking, until the falafels are crispy on both sides. 

Serve pitas topped with spinach, falafel, and tzatziki sauce. Enjoy!


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