Lentil-Chickpea Falafel with Roasted Garlic Tzaziki on a Pita

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Posted by Toast

Part of ICSA 26 Multi-Week Single Dish

So this week I was at a loss, I figured everyone would be doing soups and curry and whatnot and those were the only ways I'd ever used lentils. Then I remembered and awesome salady thing I'd once had with tomato and lentil and tzaziki. I also thought about the texture of them and figured they might make a really good humous-y dip, which then led to other chickpea uses and one of my favorites, falafel. I obviously make absolutely no claim to these being anything like authentic as it was all experimentation but the end result was fantastic.



Chickpea/Lentil Mix for Falafel and Hummous


  • 2 Cans (or one large) of Lentils (Drained and Rinsed)
  • 1 Can of Chickpeas
  • 2 Cups of Flour
  • Lots of Garlic
  • Large White Onion
  • Red Pepper
  • Cumin
  • Turmeric
  • Salt
  • 2 Eggs (beaten)


The pictures are of me making double to triple this amount for a tzaziki chicken I was making later on, the recipe here is for a more regular amount.


  • 1/2 English Cucumber
  • Start by peeling and removing as many of the seeds as you can (they're what causes gas for a lot of people) and chop the remaining flesh into small pieces. Put into a fine mesh collander or a collander with cheesecloth or paper towel and cover liberally with salt to get as much of the moisture out as you can. Set aside for at least half an hour)


  • 2 Cups Plain Yoghurt
  • Two Heads of Roasted Garlic
  • Olive Oil
  • Splash of Lemon Juice
  • Tahini (Optional)
  • Dill


  • I decided to serve as a salad mix in pita.
  • I used mixed greens, roma tomato and feta cheese.


The Falafel and Hummous Mix

  • Mince as much garlic as you want as well as the onion, I used 3 heads of garlic. Cook up the onion and garlic until soft and fragrant. Slice the pepper and get it cooking as well.


  • Unfortunately I still can't find the blade for the big food processor so I had to do all this in small batches. Get the garlic, onion and pepper into paste form then add about 1.5 TBSP's of Cumin and 1 TBSP of Turmeric as well as a dash or two of salt.


  • Hold back a handful of the lentils and put the rest of your lentils and the chickpeas in the processor and process until mixed
  • Take about 2/3 of the mixture out and move to a different bowl


The Falafel

  • Take the 2nd bowl of mixture, add your eggs and slowly add flower until it reaches a sort of clingy cake-dough like consistency.


  • Spread some extra flour on a plate or board, and roll the dough into small balls before getting them covered in flour.

Lenfal7.jpg Lenfal8.jpg

  • Set aside
  • Heat some oil and fry in small batches, keep them warm in an oven or toaster oven while you finish the rest.


The Hummous

  • Take the remaining mixture in the processor and add a dash of lemon juice.
  • Then slowly drizzle in olive oil while processing until the hummous becomes smooth. You can also add Tahini at this point but my lunch guest is not a fan so I didn't.
  • You may also want (as I did) to add extra Cumin to the mix.

The Tzaziki

  • Roast your garlic
  • I prefer my sauce smooth so I processed the cucumber and roasted garlic together
  • Add your yogurt, a splash of lemon juice and the cucumber/garlic and mix thoroughly...
  • Slowly drizzle in a bit of olive oil until the mix reaches the consistency you like, then add your dill and cover.

Lenfal11.jpg Lenfal12.jpg

  • Place in the fridge and allow the flavours to blend, it gains power considerably and if you leave it overnight can become wonderfully "death by garlic"


  • For this example I started by slicing open my annoyingly small and dry pita (stupid good friday holiday meant the bigger ones were sold out before I hit the bakery)
  • Smear a bottom layer of the hummous mix


  • Add a generous layer of greens, tomato and feta (feta added later since I'm a dunce and left it in the fridge)
  • Add your crispy balls of lentil goodness (Slicing if you need to to get them to fit)


  • Top generously with the Tzaziki, more feta if you want and anything else that tickles your fancy (here grilled yellow pepper)
  • Add the few whole lentils you reserved as an extra texture

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  • Enjoy a yummy mix of flavours and crunchy and smooth textures