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Ref ID: 1GC2019/8013 | Posted On: 15-09-2019 | Updated on: 15-09-2019

Falafel Platter with Tzatziki Sauce (Greek style)

Published by ArthurPirlian
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Advice / Accompaniment (Vegetable...)

Suggestions (wine, beverage...)


Servings: 20 falafel balls


  • 1 cup dried chickpeas
  • 1 cup yellow onion, roughly chopped
  • 3 cloves garlic
  • 2 Tbsp. fresh parsley, chopped
  • 2 tsp. cumin
  • 1 tsp. ground coriander
  • 1 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. cayenne pepper
  • 3 Tbsp. all-purpose flour
  • canola oil for frying

Tzatziki Sauce
  • 2 5.3-oz. containers plain Greek yogurt
  • 1 medium English cucumber, peeled, seeded and finely chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. fresh dill, finely chopped
  • 1 Tbsp. freshly squeezed lemon juice
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 Tbsp. extra virgin olive oil

Additional Platter Items
  • Feta cheese
  • green and Kalamata olives
  • variety of grape tomatoes
  • pita wedges
  • spring mix



  1. Add the dried chickpeas to a large bowl. Cover by at least 2-3 inches with cold water. Soak overnight, then drain.
  2. Add drained chickpeas, onions, garlic, parsley, cumin, coriander, salt, pepper and cayenne to the bowl of a food processor fitted with a steel blade. Process until the mixture is blended, but not pureed.
  3. Sprinkle in the flour and pulse a few times. Add the mixture to a bowl and refrigerate, covered, for about 2-3 hours.
  4. Remove mixture from refrigerator and form into walnut sized balls. If balls are not staying together, add a bit more flour. (I found 3 tablespoons of flour worked perfectly.)
  5. Heat about 3 inches of canola oil in a deep pot to 375 degrees. Fry 4-6 balls at a time, a few minutes on each side (about 2 minutes each side), until lightly golden brown. Remove with a slotted spoon to a paper towel-lined plate. 

Tzatziki Sauce

Combine all ingredients in a medium bowl, whisk together until well combined. Chill

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