If you'd like to prepare a light meal with a hint of Greece, then definitely try this quick homemade falafel. The combination of feta cheese and mint is especially great for warm weather and you can also add Greek salad, pita bread and tzatziki.
Ready in 30 minutes
Portions 2
Difficulty simple
Ingredients
For falafel:
- 200 g chickpeas in a can
- smaller grated zucchini
- 3 tablespoons flour or breadcrumbs
- 50 g of feta
- chopped mint
- a piece of spring onion
- spices - ground Roman cumin, salt, pepper
Tzatziki dip:
- 5 tablespoons Greek yoghurt
- grated cucumber
- Dill
- a teaspoon of olive oil
- crushed garlic clove
- salt, pepper
Method
- Mix the ingredients for the falafel in a bowl and form small and round patties, which we fry in a pan on both sides. Don't forget to remove the excess water from the grated zucchini (just squeeze it through a cloth).
- In the meantime, prepare the tzatziki and if you want to make another side dish (salad, rice, pita bread, ...)
- Serve the finished patties with dip or have them as part of a Greek bowl.
Tips and tricks
○ If the falafel dough is too dry, add a little more Greek yogurt or olive oil. If it is too wet, add more flour or breadcrumbs. If you have leftover falafel, you can refrigerate it for up to 3 days. You can reheat it in the oven or microwave before serving. You can also freeze the falafel. Let them cool completely before freezing, then place them in a freezer bag or container. You can reheat frozen falafels in the oven straight from the freezer.
Nutritional information
| Nutritional values | per portion |
| Protein | 17,5 |
| Carbohydrates | 38g |
| Fats | 12,1g |
| cal | 326 |
Filter by category: