Average: 0 (0 votes)
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 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.


Calories: 290
Fat: 22g
Saturated Fat: 2.5g
Sodium: 480mg
Carbohydrate: 17g
Fiber: 5g
Protein: 11g

Yield: 8 servings

How'd it Taste?

Cheryl McGovern
This looks fantastic! I'm printing it out so I can try it soon.
I don't see the oil from the falafel recipe
Hi Emelita, Thank you for bringing this to our attention! For the falafel portion of the recipe, oil will only be needed if you choose to oil the sheet you place them on. We have edited the directions to make it less confusing!

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