|Baked falafel, tzatziki sauce, green hummus and veggies|
Who doesn’t love falafel with all the fixin’s (for me this includes hummus or tahini sauce, fresh cucumbers, tomatoes, red onion, and most importantly tzatziki sauce!)? But – I realize this confession is probably outing me as a serious buzz kill – I’m not in love with fried food. On a VERY rare occasion, I’m cool with it. However, it usually kinda grosses me out. But falafel is way too good to eat only on rare occasion, so when I picked up Appetite ForReduction by vegan genius Isa Chandra Moskowitz and discovered there was a baked falafel recipe, I was one happy girl. These falafels are full of flavor and jam-packed with chickpea goodness. And at only 45 calories a falafel, you can really chow down (I recommend making a double batch). You can find the falafel recipe here.
On to the tzatziki sauce… For me, a meal with falafel just isn’t complete without the tzatziki. The creamy, tangy base along with the flavor of dill and jam-packed with cool, shredded cucumber? Sign me up! I also love use tzatziki sauce as dressing atop a mixed green salad with all the usual Mediterranean suspects – cucumber, tomato, red onion, kalamata olives, maybe some green bell pepper, and chickpeas or cubed tofu.
This recipe goes crazy fast if you have a food processor with a shredding attachment, but even if you don’t it shouldn’t take longer than 10 minutes to prepare. Enjoy!
2 cups plain soy yogurt
1 large cucumber peeled, seeded, and shredded
3 tablespoons freshly squeezed lemon juice (1 – 1 1/2 lemons, plus more to taste)
2 tablespoons finely chopped fresh parsley (not packed)
1 medium garlic clove grated on a microplane grater or finely minced
1 teaspoon white vinegar
1 teaspoon salt
freshly ground pepper to taste
1/4 teaspoon Hungarian paprika
pinch cayenne pepper
2 1/2 to 3 teaspoons dried dill (or 1 1/2 to 2 tablespoons fresh dill)
Combine all ingredients in a bowl and stir to combine. Taste for seasonings and adjust if necessary.