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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 81.6
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 205.0 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.4 g

View full nutritional breakdown of FALAFEL with TZATZIKI calories by ingredient
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Number of Servings: 7


    1 onion, chopped
    1/2 cup fresh or 1/4 cup dried parsley
    2 cloves garlic, chopped
    One 15-ounce can chickpeas (garbanzo beans), drained
    1 egg
    2 teaspoons cumin
    1 teaspoon dried or 2 tablespoons fresh cilantro
    1 teaspoon salt
    1/4 teaspoon black pepper
    1/4 teaspoon oregano
    Dash cayene pepper (I used 1/8 teaspoon and it was just the right heat!)
    1 teaspoon lemon juice
    1 teaspoon baking powder
    1 tablespoon olive oil
    1/2 cup fine dry bread crumbs (this was the minimum amount needed to hold patties together)
    Oil for frying or nonstick vegetable spray

    3/4 cup thick plain yogurt such as Fage (or drain plain yogurt very well)
    3 tablespoons sour cream
    1/2 cucumber, peeled, seeded and grated
    1/4 teaspoon garlic powder
    1/2 teaspoon Splenda
    1 teaspoon dried or 2 tablespoon fresh dill weed
    Kosher salt and black pepper


In food processor place onion, parsley, and garlic. Pulse until finely minced. Add drained chickpeas and pulse just until they are mashed, but not pureed. (You could also pressed the garlic and grate the onion, and mash the chickpeas with a fork, if you don't have a food processor.) Transfer to a bowl and mix in the egg, cumin, cilantro, salt, pepper, oregano, cayene, lemon juice, baking powder, and olive oil. Stir in the bread crumbs. Let stand for 5 to 10 minutes to allow the crumbs to soak up the liquids and the patties will hold together better.

Heat a small amount of oil in a nonstick frying pan, or spray with nonstick spray. Heat pan over medium-low. Form patties from 1/8 cup of falafel mixture. These are very soft so keep them more rounded, as they will flatten slightly when turned. Fry patties until golden brown on each side. Serve with Tzatziki sauce. Makes about 14 patties.

In a small mixing bowl blend together the yogurt, sour cream, grated cucumber, garlic powder, Splenda, dill weed. Season with salt and pepper to taste. Chill. This is best if made several hours in advance.

Number of Servings: 7

Recipe submitted by SparkPeople user 777LULU.

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Member Ratings For This Recipe

  • 2 of 2 people found this review helpful
    The Nutritional info is all off on this. Only the Chickpeas are counted. Unless something is wrong with my browser. - 7/27/09

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  • Incredible!
    2 of 2 people found this review helpful
    Great traditional flavor.
    Left out all salt
    Replaced Splenda with honey.
    Thinly sliced cucumber instead of grating and added one small thinly sliced onion to Tzatziki.
    Thank you for noting the amount of dry or fresh herbs.
    * * * * *
    - 7/28/08

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  • Incredible!
    1 of 1 people found this review helpful
    This was delicious! I used crushed sesame crackers because I was out of bread crumbs. I also used a melon baller to scoop out and drop the balls into the pan. Perfect! The sauce was incredible too; I used Greek yogurt. - 8/28/10

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  • Incredible!
    1 of 1 people found this review helpful
    I only made the falafel recipe (have another one for the tzatziki) and it was delicious! Next time I'll probably double the amount of bread crumbs (or add another egg) as they were a little soft and fell apart easily when cooking. I also rolled them in flour before cooking for better browning. - 2/21/10

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  • Great taste, but a bit dry. - 12/11/12

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