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!