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Chickpea Falafel And Tzatziki (Cucumber) Sauce

Chickpea Falafel
(adapted from client Zara Adam) 

1 can chickpeas
1 onion chopped
½ cup fresh parsley
2 cloves garlic
1 egg
1 tsp Cumin
1 tsp Coriander
1 tsp Salt
1 dash of pepper
1 pinch cayenne pepper
1 tsp Lemon juice
1 tsp Baking powder
1 TBSP olive oil
1 cup oat flour (can grind jumbo oats. Can also use chickpea flour or brown rice flour)


  1. Mash chick peas with a potato masher or fork and put in a bowl. If you have a food processor, you can use that as well but don’t puree.
  2. In blender or food processor, process onion, parsley, garlic until smooth. Stir mixture into mashed chick peas.
  3. In another bowl combine egg, cumin, coriander, salt, pepper, lemon juice and baking powder. Stir in chick peas mixture with olive oil and oat flour until combined
  4. Form balls or desired shape.
  5. Shallow fry until golden brown.

Tzatziki Sauce 
(adapted from

2 medium sized cucumbers
1/2 cup full-fat coconut milk
2 garlic cloves, crushed
2 tbsp lemon juice
1 tsp dried dill or 1 tbsp fresh dill (can use parsley if dill isn’t available)
1/8 tsp sea salt
1/8 tsp black pepper


  1. Chill coconut milk in the refrigerator overnight in a standing position, being sure not to shake or tip the can. This is to ensure that the cream doesn’t mix with the liquid in the can. The best brand to use is Goya.
  2. Peel, deseed and grated cucumbers until you get enough to fill a 1 cup measure. Squeeze any extra moisture from the shredded cucumber.
  3. Open the can of chilled coconut milk and scoop out ½ cup of the cream.  That will be on top.
  4. In a medium-sized bowl, combine the cucumber, coconut cream, garlic, lemon juice, dill, salt and pepper. Mix thoroughly to combine.
  5. If the sauce is too thick, you can thin out by using some of the leftover liquid from the coconut milk.
  6. Chill at least 15 minutes before serving.