The falafel recipe that will make your mouth water

Take falafel, a fine homemade tzatziki, some flatbread and I immediately start to drool. Really, if I could dash to the supermarket right now to get the ingredients, I would do it. Especially now that I’ve stumbled upon this phenomenal recipe from our colleagues at FavorFlav we know what you and I are having for dinner tonight.

Preparation method:

Tzatziki
Stir some salt into the cucumber grate and let it rest for 15 minutes. Then squeeze out as much juice as possible from the grate, otherwise the tzatziki will be too watery. Stir all the other ingredients together in a mixing bowl and add the cucumber grate. Refrigerate until use.

Falafel
Put the grated zucchini in a bowl, mix in 1 teaspoon of salt and let it sit for 10 minutes. Then squeeze out most of the moisture from the zucchini and discard it. Stir in the parsley with the turmeric, cumin, coriander, flour, pepper, and salt to taste using a spatula.

Use a small cookie cutter or measuring spoon to make 14-16 evenly sized balls and flatten them slightly.

Heat a non-stick frying pan over medium heat, add some olive oil and fry the falafels on each side for 3-4 minutes until golden brown. Serve with the tzatziki, lemon wedges, coriander, and flatbreads, or whatever you feel like.