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Active time
30 minutes
Total time
55 minutes
8 servings

Tzatziki Sauce

1 cup plain Greek yogurt (2% fat)

½ cup peeled, seeded, coarsely shredded cucumber

¼ cup coarsely shredded celery

2 tablespoons fresh lemon juice

¼ teaspoon salt

¼ teaspoon pepper

2 tablespoons walnut oil (optional)



2 cups walnuts

2 ½ cups cooked garbanzo beans

1 tablespoon chopped garlic

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh mint

1 tablespoon ground cumin

1 teaspoon sea salt

Black pepper, to taste

  1. Preheat the oven to 400°F.
  2. In a medium bowl, whisk together all of the Tzatziki Sauce ingredients until smooth, being careful not to over mix.
  3. In a food processor, process all falafel ingredients except for the oil until well-mixed.
  4. Form the falafel batter into 24 small balls or patties and refrigerate for 20 minutes.
  5. Place falafel on a lined or lightly-greased baking sheet and bake for 20 minutes until golden brown and cooked through. Serve warm with Tzatziki Sauce.

Recipe and photo courtesy of the California Walnut Commission.

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