Modern Falafel

Team: Newark Newtritionists

Host School: Kingdom East Afterschool Programs - Newark

Age Group: Middle School


Modern Falafel 

2 cans or jars of chickpeas(approx. 28 oz.)

2 Tbs. drained chickpea liquid

2-3 scallions

3-4 cloves garlic

1 tsp. Ground cumin

1 tsp. Ground coriander 

1 tsp. Salt

1/4 tsp.pepper

1/2 tsp. Lemon test

1 tsp. Lemon juice

Small bunch fresh parsley 

Small bunch fresh cilantro 

Tzatziki sauce

2 cups plain Greek yogurt

1 cucumber

1 clove of garlic, minced

1-2 tsp. Fresh lemon juice

2 Tbs. chopped fresh dill

1/2 tsp. Salt

1/4 tsp. Black pepper

1 Tbs. extra virgin olive oil

Pita bread (from Half Baked Harvest)

1 c. Hot water

2 tsp. Instant yeast

2 tsp. Salt

1 Tbs. olive oil.

2 1/2-3 cups flour


3 Carrots, shredded

1 small head of cabbage, thinly sliced

2-3 tomatoes, diced

8 oz. feta cheese

Preparation Instructions

For Falafel: Place all ingredients in a food processor and blend until it is combined but not too smooth. Shape into golf ball size servings and flatten slightly. Spray both sides with olive oil and place on an oiled baking sheet. Bake in 375* oven for 25-30 minutes, turning half way through cooking.

For Tzarzuja Sauce: Place yogurt in a mixing bowl. Cut cucumber in half and remove the seeded center. Chop into small diced pieces. Add to yogurt. Add all other ingredients and mix together.

For Pita Bread: Pour hot water into mixing bowl and let sit for 5 minutes until yeast dissolves. Add 2 1/2 cups flour, salt and olive oil and mix with dough hook for 8-10 minutes. Add more flour, if needed, until dough is smooth. Place dough in a greased bowl covered with plastic wrap until doubled in size. Approximately 45 minutes. Deflate dough and put on a floured surface. Divide dough and roll with rolling pin. Cook in a hot skillet for 1-2 minutes on each side. Cover cooked pita with a towel to keep them warm.

Assembly: Take one pita, 1-2 falafels, desired amount of sauce, shredded carrot, cabbage and feta cheese. ENJOY