Mini Falafel Bites with Tzatziki and Pickled Red Onions
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.
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, sliced very thin (use a mandoline for precision) (use more to fill your jar to the top!)
- 2 Tbsp sugar (or 1 Tbsp pure maple syrup)
- 2 tsp salt
- 3/4 cup hot water
- 3/4 cup white vinegar
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:
- Add sugar and salt to a large mouth mason jar. Top with hot water and vinegar and stir until sugar and salt dissolve.
- Add red onions and top with the cap. Shake to combine. Ideally you pickle these in advance, but even after 5 minutes they'll be mellow and slightly pickled!
To assemble:
- Top mini pitas with tzatziki, pickled red onions, a mint leaf, and 1 mini falafel.
Notes
Tzatziki Recipe
Note that pickled red onions should be made in advance! They keep beautifully in the refrigerator and add flavor to just about any savory dish!