Spicy Baked Falafel with Tzatziki

By Bradley Wiles

3.0 / 5

40min

50min

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1 (32 ounce) container Greek yogurt
1 large cucumber peeled and finely chopped
⅓ cup freshly squeezed lemon juice
2 tablespoons garlic powder
1 tablespoon white sugar
1 teaspoon lemon zest
8 leaves fresh mint finely chopped, or more to taste
1 teaspoon chopped fresh dill
2 whole jalapeno peppers
½ bunch parsley
1 bunch green onions root ends removed
4 cloves garlic peeled
3 (16 ounce) cans chickpeas rinsed, drained, and dried
2 eggs
½ cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 tablespoon Greek seasoning
1 tablespoon ground cumin
1 tablespoon salt divided
½ tablespoon smoked paprika
½ tablespoon ground black pepper
½ tablespoon chile powder
1 cup chickpea flour
½ cup olive oil divided