Beet Falafel with Mint Tzatziki
You'll fala-fall in love with these beet falafel with mint tzatziki too!
Ingredients
- For mint tzatziki sauce:
- 1 cup Greek yogurt 2% or whole
- 1/4 cup mint leaves
- 1/4 cup cilantro leaves if you don't like cilantro, use parsley or dill would be great too
- 1 tablespoon fresh lemon juice
- 1/2 cup shredded cucumber remove the seeds, dried well
- Salt and pepper to taste
- For falafel:
- 1 packet Knorr Falafel Mix
- 1/3 cup water
- 1/2 cup shredded raw beets dried well
- 2 teaspoons sumac optional, adds a lemony flavor
- Oil for frying such as canola
- For garnish:
- Everything bagel spice
- Chopped hard boiled egg
- Mint cilantro, etc.
- Pita
Instructions
- First, make the mint tzatziki sauce. You can even make it the day before, it just tastes better as it absorbs flavor.
- Place the Greek yogurt, mint, cilantro and lemon juice in a food processor and puree until smooth. Then stir in cucumber, and season with salt and pepper to taste. refrigerate until ready to serve.
- To make the falafel, clean out the food processor and puree the falafel mix, water shredded beets and sumac if desired until combined. Let sit for 10-15 minutes to absorb the water.
- Form falafel mix into 1-inch balls or small patties (you should get between 9-12 balls, I got 10. Mine were a little big!)
- Heat 1/2 inch oil to 350 degrees F in a heavy bottomed pot. Fry falafel 2 minutes per side until browned and crunchy. Blot off excess grease and season with salt.
- Serve falafel in pita with mint tzatziki sauce, more herbs, chopped hard boiled egg, or whatever else you like!
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