My Favorite Falafel with Tzatziki, Vegetables and Pita Bread

Team: Falafel Nation

Host School: Leland and Gray HS

Age Group: Middle School

(Falafel recipe modified from epicurious.com Tzatziki recipe modified from foodnetwork.com)

Falafel Ingredients

4 cups chickpeas, canned and drained

1/2 medium onion

4 tablespoons fresh parsley

4 tablespoons chopped cilantro

½ teaspoon salt

1-2 teaspoon cumin

½ -1 teaspoon dried hot red pepper

3 cloves garlic

2 teaspoons baking powder

¼ - ½ cup flour (use amount necessary to get proper texture)

2 tablespoons tahini

Up to 3 tablespoons water (if needed for proper texture)

Tzatziki Ingredients

2 cup whole milk Greek yogurt

1 English cucumber, seeded and finely chopped or grated and drained

6 cloves garlic, finely minced

1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice

4 tablespoons chopped fresh dill

Kosher salt and pepper, to taste

2 teaspoon Vermont maple syrup

Vegetables for serving

3 plum tomatoes, diced

1 head red leaf lettuce, thinly sliced

1 yellow pepper, diced

8 Whole Wheat Pitas

Place drained chickpeas in the bowl of a food processor fitted with a steel blade, processing until smooth. Add the onion, parsley, cilantro, salt, hot pepper, garlic, tahini, and cumin. Process until blended, but not pureed.
Sprinkle in the baking powder and flour and pulse. You want to add enough flour (if too thin) or water (if too thick) so that the dough forms a small ball and no longer sticks to your hands.
Form the chickpea mixture into 16 balls, either with hands or a scoop. Place balls on parchment-covered baking pan. Flatten the balls to oval-shaped patties. Spritz with cooking spray.
Bake at 350 degrees for 10-15 minutes, then flip patties, spritz again and bake for an additional 10-15 minutes, or until light golden brown and cooked throughout.
For the Tzatziki, combine the yogurt, 2-3 cloves of garlic, lemon zest, lemon juice, dill, salt and pepper, and maple syrup in a bowl.
Serve Falafel with pita bread, Tzatziki, and vegetables