Baked Falafel with Tzatziki Sauce
and pita / honey paprika roasted carrots
Create a colorful Mediterranean platter for dinner by combining baked falafel with roasted carrots and pita wedges. Top it all with a creamy tzatziki sauce made with yogurt and cucumbers.
Smarts: Our homemade falafel is made with dried garbanzo beans, so make sure to start a day ahead by soaking the beans.
- Beans, dried garbanzo - 1 1/2 cups
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Onions, medium - 1/2, chopped
- Garlic - 2 cloves, chopped
- Pita - 4 rounds, wedges (sub any flatbread)
- Oil, cooking - 1 Tbsp
- Garlic - 2 cloves, chopped
- Mint, fresh (opt) - 2 tsp, chopped
- Cucumbers - 6 oz, diced
- Yogurt, plain or Greek - 1 cup
- Carrots, baby - 1 lb (sub regular carrots, sliced)
- Oil, olive - 1 Tbsp
- Honey - 2 tsp
- Paprika - 1 tsp
- Beans - Cover beans with a good amount of water. Soak overnight (or at least 12 hours). If you didn’t soak the beans, drain and rinse a can of cooked beans. However, your falafel mix will be wetter and you might need to use more quinoa or some type of flour to make it less sticky. (Should be done 1 day ahead)
- Quinoa - Combine quinoa with stock in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Onions / Garlic (for falafel and tzatziki) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make falafel filling - Puree beans, cooked quinoa, onions, and garlic (portion for falafel) in a food processor. Season with some salt and pepper. Form into 2” (5cm) wide and 1” (2.5cm) thick patties, and place onto a sheet pan. Cover and refrigerate if not making right away. (Can be done 1 day ahead)
- Mint - Chop mint, if using. (Can be done up to 2 days ahead)
- Make tzatziki - Dice cucumbers. Combine cucumbers, yogurt, garlic (portion for tzatziki), and mint. (Can be done 1 day ahead)
- Pita - Slice into wedges.
- Heat oven to 400F / 204C degrees.
- Toss carrots with olive oil, honey, and paprika. Season with some salt and pepper. Spread out on a sheet pan.
- Roast carrots, shaking the pan halfway through cooking, until tender, 45 to 50 minutes. (Note: If you are short on time, microwave the carrots on high until starting to turn tender, 4 to 5 minutes and finish them in the oven for ~15 minutes.)
- Heat a skillet over medium-high heat. Add in cooking oil and then sear falafel on opposite sides for 1 ½ minutes each. Transfer back to sheet pan and then bake in the oven for 12 to 15 minutes.
- If you’d like to serve the pita warm, place it on a sheet pan and heat in the oven for a few minutes.
- Serve everything together. The tzatziki is great for topping the falafel and carrots and also for dipping pita. Enjoy!
Fast to make, we all loved it, including our toddler. I sent leftover meatballs in her lunch.0 Helpful
I use this all the time!! everyone loves the lamb.0 Helpful
Yum! Will make again!0 Helpful
The spices in the lamb meatballs pair so perfectly with the mint tzatziki sauce0 Helpful
I ended up making the falafel in a waffle maker. Much easier and just as delicious.0 Helpful
I really enjoyed this mezza plate. We added some pickles, olives, and feta and enjoyed noshing while watching a movie on a weekend night.0 Helpful