September 29, 2021


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Chickpea & Carrot Falafel with Tzatziki & Spinach Salad

  • bag of baby spinach
  • 2 pitas
  • 3 1/2 tsp garam masala
  • 4 oz Greek yogurt
  • 1 lemon
  • 2 large carrots
  • 1 cucumber
  • 1 (15 oz) can chickpeas
  • 1 medium red onion
  • 1 egg
  • 1/4 cup flour
  • olive oil 
  • salt and pepper

1. Prep ingredients

Pre-heat oven to 400. Finely chop onion. Drain and rinse chickpeas. Coarsely grate cucumber; place between paper towels to remove moisture. Separately, coarsely grate carrot. Finely grate all of the lemon zest, then squeeze 1 tablespoon juice into a medium bowl, keeping them separate. Cut any remaining lemon into wedges.

2. Make tzatziki & dressing

In a small bowl, stir to combine yogurt, grated cucumbers, and a generous pinch each of salt and pepper. Into the medium bowl with lemon juice, stir in 2 tablespoons oil and season to taste with salt and pepper. Set tzatziki and dressing aside until ready to serve.

3. Cook onions

Heat 2 tablespoons oil in a medium skillet over medium-high. Add chopped onions and cook, stirring, until lightly browned and tender, about 3 minutes. Stir in 3½ teaspoons garam masala; cook until fragrant, about 1 minute. Transfer to a medium bowl

4. Form falafel

Add chickpeas to bowl with cooked onions. Use a potato masher or fork to mash chickpeas until it forms a coarse paste. Stir in grated carrots, lemon zest, 1 large egg, ¼ cup flour, ½ teaspoon salt, and a few grinds of pepper. Use moist hands to form mixture into 3-inch wide patties.

6. Bake falafel & serve

Bake patties 10-12 minutes, flip and bake another 10 minutes or until falafel are golden and cooked through, Sprinkle with salt. Toss spinach with dressing. Serve pitas topped with spinach salad, falafel, and tzatziki, with any lemon wedges on the side for squeezing over. Enjoy!

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