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Falafel Gyros with Feta Tzatziki will become your go-to Greek-inspired meal. The homemade falafel is made with canned chickpeas for convenience, and comes together with minimal prep work.
Falafel is a Middle Eastern dish made from chickpeas and/or fava beans. Traditionally, falafel is deep fried to yield a crispy texture and served in a pita with fresh, crunchy garnishes.
Much like my Baked Falafel recipe, I wanted this version to taste traditional without being deep fried or too labor intensive.
After many rounds of testing, I can confirm this pan-seared falafel is as close to the takeout version as it gets.
Between the fresh herbs, earthy spices, and perfectly crisp crust, these little gems check all the boxes.
How to Make Falafel Gyros
The hands-on prep work is minimal, yet the results are sure to satisfy. The food processor works double duty in this recipe for both the falafel and the tzatziki.
This recipe also includes an optional Harissa-Honey Glaze that really elevates the gyros. I like to drizzle it over the falafel fresh out of the pan so it sufficiently clings to their hot surface.
There is also a lower-carb option for this recipe if you don’t wish to serve the falafels in pita. They’re equally delicious served over cauliflower rice, couscous, or quinoa.
The Ingredients
- Chickpeas: Traditionally, falafel is made from dried beans that are soaked overnight. I opted for a more simple version of falafel with canned chickpeas so you don’t have to wait for the chickpeas to soak.
- Parsley: Fresh parsley leaves are a staple in falafel. They add bright, lemon-y flavor, and an herbaceous backbone to the chickpea mixture. You can also use cilantro in a pinch.
- Spices: I love a mix of cumin, smoked paprika, and coriander for falafel. This combo creates an earthy, slightly smoky flavor profile that’s more dimensional than cumin alone.
- Flour: You need about 3 Tbsp of all-purpose or chickpea flour to help the falafel crisp up. (Falafel with canned chickpeas require a little extra binding help compared to using dried chickpeas.)
- Aromatics: Red onion and garlic add zippy, aromatic goodness to the mix. Alternatively, shallots also work great.
- Tahini: While tahini isn’t a classic falafel ingredient, I love the extra “oomph” of nutty flavor it provides. Alternatively, you can use 1 tsp of toasted white sesame seeds.
- Feta Tzatziki: A mix of feta cheese, Greek yogurt, lemon juice, grated cucumber, dill, and olive oil create a cooling, creamy counterpart to the falafel.
- For Serving: Serve the falafel and feta tzatziki in a pita or over your grain of choice (couscous, cauli rice, or quinoa).
The Directions
Step 1: Prepare the Falafel
To the bowl of a food processor, add chickpeas, parsley, red onion, garlic, tahini, spices, salt and pepper. Pulse to combine, scraping down sides as needed, until thoroughly combined. You’re looking for a crumbly dough, not a paste (as shown in photo).
Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands. (I use 3 Tbsp total.)
Transfer to a mixing bowl and chill for 1 hour.
Step 2: Prepare Feta Tzatziki
Wipe the food processor clean. Add feta cheese, Greek yogurt, and lemon juice to food processor; blend until mostly smooth, streaming in 1 to 2 Tbsp. of olive oil to help mixture blend.
Transfer to a bowl and stir in grated cucumber, fresh dill, and cracked black pepper. Chill until ready to use.
Step 3: Cook Falafel
Heat 3 Tbsp. of avocado oil (or olive oil) in a large skillet over medium heat. Scoop out rounded Tablespoon amounts (~30 g in weight and gently form into 12 small discs.
Arrange falafel in heated skillet. Cook for a total of 5 to 7 minutes, gently flipping when the underside is deep golden brown. Transfer falafel to a plate.
Step 4: Assemble Falafel Gyros
Heat naan bread or pita until warm. Spread inside of bread with feta tzatziki and place 3 falafels overtop. Garnish with shredded lettuce, diced tomatoes, and thinly sliced red onion, if desired. Dollop Harissa-Honey overtop, if using, and serve immediately.
How to Eat Falafel:
There are many ways to enjoy both the falafel and tzatziki sauce. Here are my favorites:
- In a Pita: Spread the tzatziki on warmed naan bread or pita, and top with falafel and garnishes of choice. I love using shredded lettuce, diced tomatoes, and thinly sliced red onion.
- Over Grains: Serve the falafel and sauce over cooked couscous, quinoa, or cauliflower rice.
- With Greens: For a lighter, low carb option, serve the falafel and tzatziki over a bed of arugula with seasonal veggies and a dollop of hummus.
How to Make-Ahead, Store, and Reheat:
- Make-Ahead: Feta tzatziki can be made 2 days ahead. Store in an airtight container in the refrigerator until ready to use. Uncooked falafel patties can be refrigerated on a parchment-lined baking sheet, wrapped tightly in plastic wrap, for up to 3 hours before baking.
- Store: Wrap leftover falafel tightly with plastic wrap and refrigerate for up to 3 days. Falafel can also be frozen up to 3 months.
- Reheat: My preferred way of reheating falafel is in the toaster oven. This helps them re-establish some crispiness, and ensures they’re warmed through. In a pinch, you can also reheat falafel in the microwave.
More Healthy Greek Recipes to Try
Falafel Bowls with Cashew Tzatziki
Lemony Greek Chickpea Soup
Chopped Greek Pasta Salad
If you make this recipe, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Lastly, follow along on Facebook and Pinterest for the latest recipe updates!
Falafel Gyros with Feta Tzatziki
Equipment
- Food processor
- Large skillet
Ingredients
Falafel
- 1 (15-oz.) can chickpeas, rinsed, drained and patted dry
- 1 cup packed parsley leaves and stems
- 1/2 cup roughly chopped red onion
- 1 garlic clove
- 1 Tbsp. tahini
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika
- 1/2 tsp. ground coriander (optional)
- 1/2 tsp. each sea salt and black pepper
- 3 Tbsp. all-purpose flour (sub chickpea flour for gluten free)
- 3 Tbsp. avocado oil (sub extra-virgin olive oil)
Feta Tzatziki
- 4 oz. feta cheese
- 1/2 cup plain full-fat Greek yogurt
- 2 Tbsp. fresh lemon juice
- 1 to 2 Tbsp. extra-virgin olive oil
- 1/2 medium English cucumber, grated on a box grater (no need to peel)
- 1 Tbsp. finely chopped fresh dill
- Cracked black pepper
For Serving
- 4 naan breads or pita, warmed
- Shredded lettuce
- Diced tomatoes
- Thinly sliced red onion
- Harissa-Honey (1 Tbsp. harissa mixed with 1 Tbsp. honey)
Instructions
- Prepare Falafel:To the bowl of a food processor, add chickpeas, parsley, red onion, garlic, tahini, spices, salt and pepper. Pulse to combine, scraping down sides as needed, until thoroughly combined. You’re looking for a crumbly dough, not a paste (as shown in photo).Add flour 1 Tbsp. at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands. (I use 3 Tbsp total.)Transfer to a mixing bowl and chill for 1 hour.
- Meanwhile, Prepare Feta Tzatziki:Wipe the food processor clean. Add feta cheese, Greek yogurt, and lemon juice to food processor; blend until mostly smooth, streaming in 1 to 2 Tbsp. of olive oil to help mixture blend. Transfer to a bowl and stir in grated cucumber, fresh dill, and cracked black pepper to taste. Chill until ready to use.
- Cook Falafel:Heat 3 Tbsp. avocado oil (or olive oil) in a large skillet over medium heat. Scoop out heaping Tablespoon amounts and gently form into 12 small discs.Arrange falafel in heated skillet. Cook for a total of 5 to 7 minutes, gently flipping when the underside is deep golden brown, until falafel is crispy. Transfer falafel to a plate.
- Assemble Gyros:Spread warm naan or pita with Feta Tzatziki and place 3 falafels on top. Garnish with shredded lettuce, diced tomatoes, and thinly sliced red onion, if desired. Dollop Harissa-Honey overtop, if using, and serve immediately.
Notes
- Make-Ahead: Feta tzatziki can be made 2 days ahead. Store in an airtight container in the refrigerator until ready to use. Uncooked falafel patties can be refrigerated on a parchment-lined baking sheet, wrapped tightly in plastic wrap, for up to 3 hours before baking.
- Store: Wrap leftover falafel tightly with plastic wrap and refrigerate for up to 3 days. Falafel can also be frozen up to 3 months.
- Reheat: My preferred way of reheating falafel is in the toaster oven. This helps them re-establish some crispiness, and ensures they’re warmed through. In a pinch, you can also reheat falafel in the microwave.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Followed the recipe – added enough flour so that it wasn’t sticking to my hands. Chilled. They disintegrated in the oil. Not even just fell apart. Help!
Just bookmarked this recipe after devouring it for lunch! I’ve been guilty of a lot of Cava takeout lately, but now I have a fantastic alternative that I can make myself. I loved how it easy it was to make both the falafel and the sauce in the food processor! Thanks for another great recipe!
Thia falafel recipe is easy and delish. To make it low carb, I added the falafel to leafy greens and thinned out the sauce with some milk to make it more of a dressing! YUM!
Great call, Beth! I’m so glad the recipe was a hit!
Made this last week. Soooo delicious!
SO yummy and easy to make! The harissa honey sauce really added a nice flavour. Would definitely recommend trying this recipe!
Hi Jocelyn – I’m so glad you enjoyed it! Thank you for coming back and leaving a review!
I am always ready and excited for a falafel. I don’t know what it is about this tzatziki but it’s so good.