Greek falafel with tzatziki

The book Falafel is packed with recipes for crispy falafel and accompanying sauces. From the classic version to Indian curry with the crispy balls. This Greek falafel contains courgette, and of course you eat it with tzatziki.

Author Dunja Gulin about this recipe: “I don’t actually know whether this falafel is truly Greek, but the combination of courgette with chickpeas and tzatziki reminds me of a fantastic summer I spent eating my way through Greece many years ago.”

Method

Tzatziki
Stir some salt into the grated cucumber and leave to rest for 15 minutes. Then squeeze as much juice as possible out of the grated cucumber; otherwise the tzatziki will become too watery. Stir all the other ingredients together in a mixing bowl and add the grated cucumber. Refrigerate until ready to use.

Falafel
Place the grated courgette in a bowl, mix in 1 teaspoon of salt and leave to stand for 10 minutes. Then squeeze most of the moisture out of the courgette and discard it. Stir in the parsley with the turmeric, cumin, coriander, flour, pepper and salt to taste using a spatula.

Use a small cookie cutter or measuring spoon to make 14–16 equally sized balls and flatten them slightly.

Heat a non-stick frying pan over medium heat, add some olive oil and fry the falafel for 3–4 minutes on each side until golden brown. Serve with the tzatziki, lemon wedges, coriander and flatbreads, or whatever you fancy.

Falafel
Dunja Gulin
€ 9.99
Becht