Greek Falafel: A Mediterranean Delight

Aug 10, 2015
3 min read

Updated: Jan 27

While we often associate falafel with the bustling street markets of the Levant—a historical term for the Eastern Mediterranean region that includes modern-day Lebanon, Syria, Jordan, Israel, and Palestine—its true origins are a delicious mystery.

Most historians trace the dish back to Egypt, where it was originally made with fava beans (known as Ta’ameya). As the recipe traveled through the Levant, the fava beans were replaced with chickpeas, creating the golden, crispy version we love today. In this recipe, we’re taking those ancient roots. By pairing protein-packed chickpea fritters with cooling tzatziki, we’ve created a fusion that celebrates the very best of Mediterranean flavors.

I used to love these at Niko Niko's in Houston, Texas on Westheimer Drive. And now they have a little bistro stand in the middle of downtown. This is my version, smushed into patties, because in Greece they are usually formed into balls. This Greek falafel is usually paired with a flavorful tzatziki sauce combined with a bold red hot sauce. It offers the rich flavors of the Mediterranean in a delicious, plant-based meal. Crispy, golden falafel made from chickpeas, fresh herbs, and spices is paired with a creamy, refreshing tzatziki sauce made from dairy-free yogurt, cucumber, garlic, and dill. The combination of the warm, spiced falafel and the cool, tangy sauce creates a perfect balance of flavors and textures. Ideal for wraps, bowls, or as a snack, this Greek-inspired dish offers a nutritious, flavorful, and satisfying meal that's both vegetarian and vegan-friendly!

Greek Falafel

Servings: 8 Servings

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Ingredients:

1 Can Chickpeas AKA Garbanzo beans, drained, rinsed

1/2 Cup Onion, quartered

1 Tablespoon Garlic, minced

2 Tablespoons Basil, dried

2 Tablespoons Oregano, dried

1 teaspoon White Pepper

1 teaspoon Pink Himalayan Salt

1/2 Cup Bread Crumb, Italian Seasoning Flavor

1 teaspooon Cumin

2 teaspoons Parsley Flakes

1 Tablespoon Lemon Juice, seeds removed

1-2 Tablespoons Olive Oil OR Avocado Oil

1/8 teaspoon Cayenne

Directions:

1. Turn on oil (1-2 Tablespoons) on low heat.

2. Grind up chickpeas in blender and add onions, garlic, basil, oregano, white pepper, salt, bread crumbs, cumin, lemon juice, cayenne, lemon juice.

3. Bake the patties on each side for 10 minutes, then turn them. Remove them from the oven and allow to cool 5 minutes.

4. Serve using a pita bread or a bun, with shredded lettuce, sliced tomatoes, sliced cucumbers, sliced red onion, Tzatziki Recipe (green sauce) or Naturally Ranch-no Dressing and Red Hot Sauce (red sauce).

Tzatziki Green Sauce (aka Cool)

2 Tablespoons Lemon Juice

2 Tablespoons Nut Milk

2 Tablespoons Cucumber (1 inch piece)

2 Tablespoons Vegan Sour Cream

1 Tablespoon Garlic, minced

3 Sprigs Parle (chopped) OR 1 Tablespoon Dried

3 Dashes Salt

Pinch Dill

Red Hot Sauce (aka Hot)

6 Tablespoons Tomato Paste

2 Tablespoon Water

1/2 teaspoon Your favorite Hot Sauce

1 teaspoon Lemon Juice

1 teaspoon Parsley Flakes

Eat & Enjoy!

Did you know? The liquid in a can of garbanzo beans is called "aquafaba". It is a good choice for vegans and people who are allergic to eggs because it's a waste product of cooked beans and is often the cheapest and least processed way to replace egg whites. It's also low in calories, sodium, sugar, cholesterol, and trans fats. It can be used as an: 1) Egg substitute 2) As a whipped egg white substitute in recipes like meringues, macaroons, waffles, and mouse 3) Egg binder in recipes like cookies 4) To make Vegan Mayo 4) Used in savory recipes like fritters 5) Used in baked goods like cakes and cheesecakes.