World's Easiest Falafel and Tzatziki Recipe on Food52 (2024)

FAQs

What are the 2 types of falafel? ›

There are three types of falafel--Traditional falafel, baked falafel and lemon falafel. “Where the traditional falafel is the basic fried falafel comprising a mix of chickpeas, onions, garlic, herbs and spices, baked falafels are made using fresh herbs in the chickpea mixture,” says Chef Sati from Ophelia.

Fry at the right temperature: Falafel should be fried at a temperature between 350-375°F (175-190°C). If the oil is too hot, the falafel will cook too quickly and become soft, while if the oil is not hot enough, the falafel will absorb too much oil and become greasy.

For the uninitiated, tzatziki is a yogurt-based dip that is laced with cucumber, garlic, lemon, and mint (dried or fresh, depending on who's making it). It's cooling and punchy and addictive. You'll most likely find it in a gyro or kebab of some sort, or as part of a meze.

Fry them all, allow to cool on a wire rack and then freeze in freezer-friendly bags to use later. Then, pop them in the oven directly without defrosting and bake until crispy. The moisture from freezing actually helps them from getting dry after reheating.

Chickpeas in falafel contain iron, magnesium, phosphorus, B vitamins and folate. They are full of antioxidants and are useful in fighting diseases. Of course, we emphasize again that you try to prepare it at home and do not fry it. If it is fried, its fat and calories increase and the food is no longer so healthy.

Falafel (/fəˈlɑːfəl/; Arabic: فلافل, [fæˈlæːfɪl]) is a deep-fried ball or patty-shaped fritter of Egyptian origin, featuring in Middle Eastern cuisine, particularly Levantine cuisines, and is made from broad beans, ground chickpeas, or both.

Using dried chickpeas eliminates the need for flour or other binders, giving you falafel that is light and crisp. Letting the falafel dough rest after grinding allows starch to seep out, making it easier for the balls to retain their shape.

The trouble you might encounter, the first time around, is getting the right consistency so that your falafel won't break apart as you drop it into the oil. A binding ingredient can help keep it together, especially if you are using canned beans instead of dried. And the perfect binding ingredient for falafel is flour.

Baking soda and powder: Baking soda breaks down and softens the chickpeas as they soak. Baking powder, mixed in just before baking, makes the falafel light and airy. Fresh herbs: The tender leaves of parsley, dill, and cilantro bring fresh, herbal flavor and color.

Eating tzatziki can help add a variety of healthy nutrients to your daily diet, maintain a robust microbial system, and maintain blood glucose levels. If you suffer from high blood pressure, use tzatziki often as it contains less sodium and carbs than hummus.

What do Greeks call tzatziki? ›

Tzatziki (Greek: τζατζίκι, tzatzíki, [d͡zaˈd͡zici]), also known as cacık (Turkish pronunciation: [dʒaˈdʒɯk]) or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia.

If you want to know more about this sauce, here are some historical and fun facts about it. Tzatziki started back in the Ottoman Empire. During this time, India loved their raita, a yogurt-based dip. They were also led by the Persian class, who loved the Indian rice dish called the biryani.

If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).

Pan fry the falafel patties, flipping once, until golden brown on both sides, 4 to 5 minutes.

If the chickpeas or other ingredients are stale or past their prime, the falafel may taste dull or have an unpleasant aftertaste.

Egyptian Falafel is made with Fava beans, and Syrian Falafel, just like Israeli and Lebanese falafel is made with chick-peas. Jordanian/Palestinian Falafel is made the same way.

The difference between brown and green falafel comes from the first is being made of chickpeas (garbanzo, uniquely without any green leave like fresh cilantro, and the second is made from grinded sprouted fava beans which is deep green.

In most parts of the Middle East, falafel is made with ground chickpeas. In Egypt however, we make it with dried fava beans. These are best served with pita bread, tomato, onions, and tahini sauce.

Falafel is a popular Middle Eastern “fast food” made of a mixture of chickpeas (or fava beans), fresh herbs, and spices that are formed into a small patties or balls. It's thought that falafel originated in Egypt as Coptic Christians looked for a hearty replacement for meat during long seasons of fasting or lent.