These Mini Falafel with Tzatziki and Pickled Red Onions are almost too cute to eat! Mini falafel top a tzatziki-spread mini pita. Packed with flavor, these are the perfect bite.
Finger Food = Fun
In a season when light bites and appetizers reign supreme, we all want to showcase our most delicious snacks. Transforming your favorite dishes in to single-serve or mini options can be fun!
Also, the key to a successful appetizer spread is having variety. It allows you to sample all or most of what’s being offered, without overdoing it. As much as I would love nothing more than to eat a massive bowl of guacamole or platter of crostini, I know it’s wise to sample a little bit of everything, returning for seconds only if I’m still hungry after my plate is cleared.
Appetizer season should be delicious AND fun. These Mini Falafel with Tzatziki and Pickled Red Onions are just that!
Mini Falafel with Tzatziki and Pickled Red Onions
These little bites have it all:
- Tender naan bread serves as the base
- A cool and creamy tzatziki sauce comes next
- Fresh mint and briny pickled red onion serve up flavor
- Savory baked falafel take center stage!
They’re handheld, one bite, mini vehicles delivering major flavor! A platter of these might just make you party MVP…
Making Mini Falafel
Falafel is made up of chickpeas, garlic, herbs, and spices. Traditionally they’re deep fried, but I like to bake mine: it’s healthier and far simpler. The mixture is pulsed in a food processor, formed in to balls, and placed on a parchment lined baking sheet for a trip to the oven. Once baked they’re tender, slightly puffed, and packed with goodness.
Mini Falafel Bites with Tzatziki and Pickled Red Onions
Ingredients
For the falafel:
- 1 can chickpeas, drained and rinsed
- 1/4 cup cilantro
- 1/4 cup parsley
- 1/4 cup yellow onion, chopped
- 2 cloves garlic, roughly chopped
- 1 egg
- 2 Tbsp flour
- 1/2 tsp baking powder
- 1/2 tsp cumin
- 1/4 tsp salt
- Few grinds of freshly cracked pepper, about 1/8 tsp
- Tzatziki, recipe linked below
For the pickled red onions:
- 1/2 red onion, thinly sliced
To assemble:
- Mini pita bread
- Fresh Mint Leaves
Instructions
For the falafel:
- Preheat oven to 375 degrees.
- Combine all ingredients in food processor. Pulse until combined and mixture is slightly wet.
- Using a teaspoon, form mini balls of falafel mixture and place on a parhcment lined baking sheet.
- Bake for 15 minutes or until lightly browned.
For the pickled red onions:
To assemble:
- Top mini pitas with tzatziki, pickled red onions, a mint leaf, and 1 mini falafel.
The sad appearance of those “falafels” is so unappetizing. Falafel is NOT a flavor profile. Falafel are FRITTERS, MADE FROM UNCOOKED CHICKPEAS. Your recipe is literally the equivalent of making little balls of mashed potato, rewarming it in the oven, and calling it french fries.
Those are just chickpea paste balls. They are visibly pasty und uncooked. Eww.
Falafel isn’t for everyone! 🙂
I looked at your recipe for mini falafel bites and I applaud your efforts.
Criticisms would arise because it’s not made with uncooked chickpeas and is oven-baked.
I made some quick falafel bites, adding ground flaxseed and formed into patties, before I stumbled onto your recipe. I also used canned curried chickpeas available to me. No time to lose when you gave to cater for many.
Taste matters!