I love falafel.  I usually go to a little hole-in-the-wall Turkish place that serves the best falafel sandwiches, but they have become very popular and now I only go just for takeout. After reading a couple of recipes, I set off to make my own oven-baked falafel.   


I wasn’t crazy about the way the recipe turned out.  It called for a lot of breadcrumbs, and that was most of what I could taste.  The falafel patties tasted just okay – not fantastic.  There’s still leftover mix still in the fridge, and I’ll try actually frying it to see if that helps too.  

While we work on Falafel Take 2, I’ll leave you with an easy version of a tzatkiki yogurt sauce.  

  • 3/4 cup of plain yogurt
  • 1 tbsp mayo
  • Half a cucumber, peeled, seeded and diced
  • About a tablespoon of your choice of herbs – I worked with basil, parsley, spearmint, and oregano, but dill is pretty classic.
  • Salt and black pepper to taste

Combine well all the ingredients and allow them to chill in the refrigerator for at least 1/2 hour.  The longer it sits, the better the flavors will meld.  


Go away, tzatkiki butterfly and find me a great recipe!

  True Tzatziki

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Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

3 Responses to “Tzatkiki”

  1. briarrose
    January 27, 2011 at 1:32 pm #

    Mmmm….tzatkiki is a wonderful dip. Looks delicious. I’ve never tried putting spearmint in the herb mix…very interesting flavor choice.

  2. Natalie
    January 27, 2011 at 4:22 pm #

    I always have a nightmare with Falafels!! They are either too wet and fall apart or too dense with the breadcrumbs, let me know if you have any success finding the perfect recipe. Cute butterfly!!

  3. Adriana
    January 27, 2011 at 4:39 pm #

    Natalie, I have another recipe ‘on the back burner’ that uses just chickpea flour – no breadcrumbs! As soon as I get my hands on some I’ll give it a try. In the meantime, here it is:

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