Masala Falafel with Garlic Feta Dip
Who knew adding Indian spices to your falafel mix would make them more indulgent and delicious, at least for the Indian palette. These falafels are quite possibly the most healthy and nutritious protein sources that you can eat as a snack or as a full meal. I personally enjoy mezze plates whenever I go out to eat to a Mediterranean or Middle Eastern restaurant because you get to try a wide variety of new dishes. For this mezze, I combined garlic and red pepper hummus, harissa, garlic feta dip, fresh parsley, lettuce, red onion, and tomato. This is perfect to serve with fresh pita (highly recommended) or any tortillas you need to use up in the fridge. It is also a really great way to have a unique family meal, and to get the family involved in cooking! Bonus excitement: these are vegan and gluten free! (unfortunately the garlic feta dip is not, but it’s SO GOOD).
INGREDIENTS
Serves 4
Garlic Feta Dip
2 Tbsp Feta Crumbles
2 Tbsp Vegan or Regular Mayo
4 Tbsp Greek Yogurt
2 Tbsp Milk
4 Finely Minced Garlic Cloves
Hefty Pinch of Salt
Falafel
1 Can Chickpeas Drained - 15.5 Oz or 3/4 C Dried Chickpeas
If using dried chickpeas, make sure they are soaked overnight
1/2 C Cilantro
1/3 C Parsley
4 Garlic Cloves
3/4 of a Large Red Onion Roughly Chopped
1/2 Tsp Turmeric
1/2 Tsp Chili Powder
1.5 Tsp Cumin Powder
1 Tsp Salt (or to taste)
1 Tsp Black Pepper
3 Tbsp Almond Flour
1/2 C Panko Bread Crumbs (optional)
Olive Oil or Clarified Butter (Ghee)
Garnishes:
OTHER ALTERNATIVES
You can replace chickpeas with kidney beans, canellini beans, or black beans OR combine them!
You can use any blend of spices you’d like, but just make sure you taste the mixture so it’s seasoned well. I’d also recommend to keep the proportions of spices I have listed above so the flavors stay balanced.
You can use cilantro only instead of cilantro and parsley OR vice versa.
For the Garlic Feta Dip, feel free to use dairy free alternatives OR eliminate the mayo completely. If you do that, make sure you sub it with greek yogurt.
You can add dill to the Garlic Feta dip, it tastes incredible!
You can replace the almond flour with any flour that works for you.
OTHER NOTES
I have linked some of my favorite ingredients in the ingredients section, feel free to check that out!
Instructions
To prepare the garlic feta dip, combine all of ingredients in a small bowl, and place it in the fridge while preparing the falafel.
To prepare the falafel, combine all of ingredients besides the almond flour in a food processor or on the pulse setting in a high powered blender until a cohesive mixture forms.
Put the mixture into a large mixing bowl. Add in the almond flour and carefully mix in so the mixture holds itself together.
Throw the mixture into the freezer for 30-45 minutes so it’s easy to form balls for air-frying or baking.
If you are baking these, preheat your oven to 400 F, and coat your baking sheet in olive oil to prevent the falafel from sticking. If you are air-frying them, coat your pan with olive oil as well to prevent sticking.
After your mixture has been sitting in the freezer, use a large spoon to take out even portion of falafel mix. Use your palms to form falafel balls. If you are using bread crumbs, coat each falafel in bread crumbs at this point.
Place the balls on a baking sheet or directly in your air fryer (you may have to do this in two batches depending on how big your air fryer is). Drizzle or brush olive oil or ghee on top for extra crispy goodness!
Air-fry or bake for 15-20 minutes (you may have to keep it in for more time for the first batch, just keep an eye out). They will be ready when they are golden brown on the outside, soft on the inside, but not doughy. They should hold up their structure and not fall apart.
To serve the falafel, warm up some pita bread. Chop up some lettuce, tomato, and onion. Lay everything on a platter with the garlic feta dip, hummus, and harissa! Of course, these are all recommendations, these falafels taste amazing on their own as well. Enjoy!