Making Falafel and Tzatziki From Scratch - Kitchen Table Journal January 30th
Channel: Mailer's Landing
Date: 2023-02-02

I am absolutely chuffed about these falafel - I may have even demanded that Bill call me a snack genius xD

_Falafel_ - serves 4-6
-3c dried chickpeas (or fava beans!), soaked ~24 hours, drained and rinsed
-Aromatics: ½ small yellow onion, 5 cloves of garlic, 3-4 green onions, roughly chopped, 1c parsley (curly or flat, doesn’t matter ~.o), roughly chopped
-Dry spice mix: ½tsp black pepper, 1Tbsp kosher salt, 2tsp ground cumin, 1tsp ground coriander seed, 1tsp baking powder
-Oil for frying

1. In batches, pulse the chickpeas until fine and starting to stick together. At the last batch, add the aromatics and the dry spices. Add this last batch with the other batches of ground chickpeas, and mix well to combine. If not frying immediately, rest covered in the fridge for up to three days, or freeze for use later.
2. Form the mix into patties as oil comes to temp. Fry them 3 minutes on the first side, and 2-3 mins on the other side, until golden brown all over.

Serve while still hot with tzatziki, tahini, tomatoes, olives, lettuce, fresh spinach, feta, or really anything else you’d like =) I paired this with a bunch of that stuff, and some steamed sweet potatoes as a contrast to the crunchy outside of the falafel. 

_Tzatziki_ 
- Greek yogurt
- Cucumbers (I like the Persian cukes, personally, but any cuke will do)
- Garlic, chopped kinda fine (you do you - you can shred it on the grater, too if you want)
- Dill weed, lemon juice, salt, & pepper to taste

1. Shred the cucumbers into a strainer in the sink. Squeeze shredded cucumbers to release as much liquid as you can. (Don’t make yourself nuts about it, just dry-ish ~.o)
2. Add everything together & mix well. Taste and season until it’s just like you like it. Enjoy!
 
Growing, building and cooking in New England, zone 6b

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