Maybe it’s the Mediterranean streak in my blood, but I am quite certain that I could eat a Greek salad every night of the week and be a very happy girl.
Or, any Greek food for that matter.
(Which is what I’ve been doing lately, if you really want to know).
And then, one day, that wasn’t enough.
Not quantity, necessarily.
But more of my favorite Greek dishes in one place, without all the fillers and stuff I don’t care about. Pita bread and garlic breath hummus, that’s you.
So there you have it. A twist on the old classics: greek salad, falafel and tzatziki, all in one glorious place. And you don’t even have to be a high maintenance restaurant orderer- it’s easy to do at home, fresh, healthy, and creates the perfect leftovers for lunch. As if you need any other reason than the fact that it tastes amazing.
Falafel Patties
Ingredients:
1 can garbanzo beans
2 small zucchinis, shredded
3 tablespoons fresh parsley
1 tablespoon lemon juice
2 teaspoons cumin
2 cloves garlic
2 teaspoons sesame seeds or tahini (optional)
sea salt + pepper
Other great ingredients to add: shredded carrots, onion or more spices (garam masala, thyme or curry powder).
Directions:
1. Preheat oven to 385. Add all ingredients to a blender or food processor with a bit of water if needed and blend together.
2. Scoop the falafel batter with a 1 TB measuring spoon, and space evenly on a lightly oiled or sprayed baking sheet. You can also fry them on the stove top if you like a bit more crisp:
3. Bake for 15-20 min, then flip and cook another 10-15 min until they brown evenly.
Cucumber-Dill Yogurt Dressing:
Ingredients:
1 cup organic whole milk greek yogurt
1 cucumber, seeds scooped out and sliced thinly
1 tablespoons dried dill
1 tablespoon chopped fresh mint
1 teaspoon lemon juice
1 clove garlic, chopped
sea salt + pepper
Directions: Combine all ingredients in a bowl and stir together. Great as a dressing or side dish.
Chop romaine lettuce and add baby tomatoes or chopped bell peppers. Add the falafel patties and top with the cucumber-dill dressing:
Sarah I can’t wait to try these!!! Thanks for posting!
Oh good! Let me know how they turn out for you, I always like to know.
These look SO SO good!! Yummy! Can you think of a good substitution for the yogurt since I don’t do dairy?
Hi Megan! Of course. Just use olive oil and make an actual dressing for the salad. You can also try to blend some avocado with olive oil in a blender, and then add the spices and cucumber for a thicker dressing like the yogurt.
Let me know if you try it and what you think!
Sarah
Hi Sarah – I made these and they tasted great … But I baked them in the oven and they were very crumbly! Any suggestions or is frying better? If so what oil to use?
Hi Andrea!
Yes, try adding shredded zucchini in the mix. You can’t taste it, but it give it much more moistness. You can also try lowering your oven temp a little bit. Everyone’s oven is slightly different in heat.
Or, if you choose to fry them, coconut oil, butter or ghee would be the best options. Olive oil is better for low to no heat, but can be used in a pinch too!
Thanks so much for your feedback, I love knowing how they turn out for everyone else.
Sarah
This recipe looks dangerous. Eating Greek food makes me want to hop on a plane. That being said, I love how you put so many of the best parts in one place. Forget the mundane pita bread (because how often can you really find good pita bread here in the States anyways?) and keep all the wonderful rich flavors of falafel and tzatziki.
Mikaela,
You got it, girl. We are on the same page. Dangerous? No. Just delicious, and it’s all good for you!
Thanks so much for reading
Sarah
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Just made this and I am in love! I want to seriously Thank You! You are totally appreciated by a new follower!
Hi Tennile,
Great! I’m glad you loved it. I’ll keep making the recipes as long as you keep reading them!
Sarah