Falafel with Tzatziki Sauce

Tasty vegetarian patties baked in the oven, easy to prepare and makes a healthy and hearty meal. Of course, the more classic alternative would be to fry them in a skillet, which I'm sure would make them taste even more delicious!

Ingredients:
Makes 4 servings

For the Tzatziki:

• 150ml plain yogurt 
• 1/2 cucumber, peeled, seeded, and finely chopped 
• 1 tsp dried dill weed 
• salt and pepper to taste 
• 1 tbsp mayonnaise (optional)

For the falafel:

• 1 can (about 425g) chickpeas (garbanzo beans), drained 
• 1 onion, chopped 
• 1/2 cup fresh parsley 
• 2 cloves garlic, chopped 
• 1 egg 
• 2 tsp ground cumin 
• 1 tsp ground coriander 
• 1 tsp salt 
• 1 dash pepper 
• 1 pinch cayenne pepper 
• 1 tsp lemon juice 
• 1 tsp baking powder 
• 1 tbsp olive oil 
• 1 cup dry bread crumbs 

Directions:
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes. 

In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with 1 tbsp olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. 

Preheat oven to 200 degrees Celsius. Form 8 balls from the mixture and roll into breadcrumbs, and then flatten into patties. Place patties on a baking dish covered with a sheet of baking paper. Spray the paper and the falafels with spray oil and bake for 10 minutes on each side. Then grill for 2 minutes on each side so that they brown up nicely. 

Serve with a side salad or in between pita bread topped with the tzatziki.

Adapted from Original Recipe