BY MARIANNE WILLIAMS
ACTIVE TIME 40 MINUTESTOTAL TIME 40 MINUTESSERVES 6
1 small Persian cucumber
¾ cup plain Greek-style yogurt
1 tsp. lemon zest plus
2 Tbsp. fresh juice (from 1 lemon)
3½ Tbsp. olive oil, divided, plus more if needed
½ cup chopped fresh dill, divided
¼ cup chopped fresh mint, plus more for topping
1¼ tsp. kosher salt, divided
2 cloves garlic
1 15-oz. can chickpeas, drained, rinsed, and patted dry
½ cup chopped fresh cilantro leaves
⅓ cup chopped yellow onion
1 tsp. seeded and chopped serrano chile
5 Tbsp. all-purpose or chickpea flour
2 Tbsp. tahini
¾ tsp. ground cumin
½ tsp. baking powder
GRATE cucumber on largest holes of a box grater. Squeeze to remove excess liquid. Stir together yogurt, cucumber, lemon zest and juice, 1 tablespoon oil, 1 tablespoon dill, 1 tablespoon mint, and ¼ teaspoon salt in a medium bowl. Grate 1 garlic clove directly into mixture in bowl; stir to combine. Cover and refrigerate tzatziki until ready to serve.
PULSE chickpeas in a food processor until finely chopped. Transfer to a large bowl. Place cilantro, onion, chile, 6 tablespoons dill, remaining 3 tablespoons mint, and remaining garlic clove in food processor. Pulse until finely chopped. Transfer mixture to bowl with chickpeas. Stir in flour, tahini, cumin, baking powder, and remaining 1 teaspoon salt.
SHAPE mixture into 24 balls and flatten into 1 ½-inch-thick patties. Place on a baking sheet lined with parchment paper.
HEAT 1½ tablespoons oil in a large nonstick skillet over medium. Cook patties in batches, adding more oil if needed, until brown and crispy, about 3 minutes per side.
DRIZZLE tzatziki with remaining 1 tablespoon oil. Sprinkle tzatziki and falafel with remaining 1 tablespoon dill and more mint.
Photograph by Fred Hardy
FOOD STYLING BY RUTH BLACKBURN; PROP STYLING BY SHELL ROYSTER