Falafacados

Crispy Avocado and Chickpea Falafel with Cucumber Tzatziki

40 minutes

Serves 4

DinnerMediterraneanGluten-freeNut-freeShellfish-freeSoy-free

Herb's take

Welcome to the Levant by way of the produce aisle! This recipe mashes up creamy avocado with classic chickpea falafel, then pairs it with a tangy, ultra-refreshing tzatziki. You’ll learn how avocado can up the game on texture and flavor, replacing some oil and creating moist, green-tinged falafel.

Equipment needed

Food processor
Parchment paper

Ingredients

Yield

1 (15 oz) can canned chickpeas, drained and rinsed
1 large avocado, ripe and pitted
1/4 cup red onion, finely chopped
1/2 cup fresh parsley, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 cup plain Greek yogurt
1/2 cup English cucumber, grated and squeezed dry

Instructions

01
Preheat oven to 400°F and line a baking sheet with parchment.
Herb says
Baking instead of frying keeps these lighter and less messy, and the avocado stays vibrant.
02
In a food processor, pulse chickpeas, avocado, red onion, parsley, garlic, and cumin until a coarse, sticky mixture forms. Scrape down the sides as needed.
03
Scoop mixture into 12 equal portions and shape into patties about 1/2 inch thick.
04
Arrange patties on the baking sheet and brush or spray lightly with olive oil. Bake for 20–24 minutes, flipping halfway through, until golden and crisp on both sides.
05
While falafel bakes, combine Greek yogurt and grated cucumber in a bowl. Stir until blended.
Herb says
Squeezing the cucumber dry prevents watery tzatziki, which would turn your sauce into a puddle. Always wring it out like you mean it.
06
Season both falafel and tzatziki with salt and black pepper to taste.
07
Serve falafel warm, drizzled with tzatziki. Sprinkle with extra parsley if you’re feeling fancy.

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HERB

Falafacados

Ingredients

Instructions