Middle Eastern · main

Falafel Bowls with Tzatziki

Name: Falafel Bowls with Tzatziki
Prep time: 17 min
Total time: 1 h 47 min
Cuisine: Middle Eastern
Ingredients: red onion — 55 g; red wine vinaigrette — 79 g; salt — 12 g; chickpeas — 237 g; yellow onion — 110 g; parsley leaves — 59 g; garlic — 18 g; cumin — 7 g; baking powder — 5 g; all-purpose flour — 23 g; english cucumber — 200 g; nonfat plain yogurt — 237 g; lemon juice — 15 g; vegetable oil — 871 g; white rice — 710 g; romaine lettuce — 946 g

Falafel Bowls with Tzatziki reads sourness 5.3, allium 5.2 and citrus 5.0 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 1 hr 47 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.4 / 10
Sweet & Fruity — 3.2 / 10
Sour & Bright — 6.8 / 10
Bitter & Earthy — 2.8 / 10
Rich & Fat — 3.8 / 10
Aromatic & Spice — 5.7 / 10

The measured notes (of 18)

Sourness 5.3 · Allium 5.2 · Citrus 5.0 · Salinity 4.0 · Herbaceous 3.2 · Richness 3.1 · Sweetness 2.7 · Earthy 2.6 · Umami 2.5 · Nutty 2.2 · Funk & Ferment 2.1 · Warm Spice 1.8 · Fruity 1.7 · Bitterness 1.1 · Floral 1.1

What's in it (16)

red onion — 55 g
red wine vinaigrette — 79 g
salt — 12 g
chickpeas — 237 g
yellow onion — 110 g
parsley leaves — 59 g
garlic — 18 g
cumin — 7 g
baking powder — 5 g
all-purpose flour — 23 g
english cucumber — 200 g
nonfat plain yogurt — 237 g
lemon juice — 15 g
vegetable oil — 871 g
white rice — 710 g
romaine lettuce — 946 g

Time & effort: about 1 hr 47 min (17 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 178.1 kcal, 4.6 g protein, 4.6 g fat, 29.3 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

Combine the sliced red onion, vinegar, and 1/2 teaspoon of the salt in a small bowl; scrunch with your hands to bruise the onion slightly. Set aside to pickle at room temperature while you make the falafel, at least 30 minutes.
Pat the soaked, drained chickpeas dry, then combine them in a food processor with the yellow onion, parsley, 4 cloves of the garlic, cumin, baking powder, and 1 1/4 teaspoons of the salt. Pulse until finely and evenly ground but not pureed to a paste — the texture of coarse, wet sand — scraping down the bowl as needed, about 12-15 pulses.
Transfer the mixture to a bowl, sprinkle the flour evenly over the top, and fold in with a spatula until just combined.
Cover and refrigerate the mixture at least 1 hour, up to overnight — this rest firms it so the falafel hold together and cook through evenly instead of browning outside while staying raw in the middle.
Meanwhile, grate half the cucumber on the large holes of a box grater, wrap it in a clean kitchen towel, and squeeze firmly to remove as much liquid as possible. Stir the squeezed cucumber into the yogurt along with the remaining 2 cloves garlic (grated), the lemon juice, and 1/2 teaspoon of the salt. Cover and refrigerate until ready to serve.
Slice the remaining half of the cucumber into thin half-moons and set aside for the bowls.
Heat the vegetable oil, about 2 inches deep, in a heavy pot or Dutch oven over medium-high heat until it reaches 350°F on a deep-fry or instant-read thermometer.
Using a small scoop or your hands, form the chilled chickpea mixture into 12 compact balls, about 2 tablespoons each, flattening each slightly into a thick patty and pressing firmly so it holds together.
Fry the falafel in batches of 4-5 so the pot isn't crowded, until deeply golden brown and crisp on the outside, 3-4 minutes, turning once halfway through; keep the oil between 325°F and 350°F between batches. Transfer to a paper-towel-lined plate and season immediately with a pinch of the remaining salt.
Divide the rice and romaine among four bowls.
Top each bowl with 3 falafel, a spoonful of the tzatziki, a handful of the sliced cucumber, and a few pickled onions; serve the remaining tzatziki and pickled onions alongside.

Dishes with a similar flavor shape

Classic Chicken Souvlaki Skewers — Greek
Greek-Style Roasted Branzino with Lemon and Herbs — Greek
Grilled Lamb Kebabs with Mint Yogurt — Greek
Lamb Kofta with Cucumber Tomato Salad — Middle Eastern
Lamb Souvlaki with Tzatziki — Greek

Keep reading: what sourness, allium, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.