Recipe

Make the

Drain the chickpeas and pat them dry. Set aside.

Add the red onion, garlic, cilantro leaves and parsley leaves into a food processor and pulse until they are chopped and fine in texture.

Add the canned chickpeas, crushed coriander seeds, salt, ground cumin powder, red pepper flakes, baking powder, canola oil fresh ground pepper and the parsley cilantro onion mixture into a medium size bowl.

Using a fork mash the chickpeas until the mixture becomes a thick mixture. No whole chickpeas should be remaining. You can alternatively add this mixture to your food processor and pulse a few times, just make sure not to over blend.

Preheat the oven to 375 degrees and prep a baking tray with parchment. Using a 1 tablespoon scoop, scoop the falafel and gently flatten them and place them on the tray.

Spray the falafel with a touch of canola oil to help them crisp up. Bake them in the oven for about 20 minutes or until lightly golden.

Once golden, remove them from the oven and let them cool for about 5 minutes. Hot falafels will be very delicate so it is best to let them cool for a bit.

Make the

Wash and grate the Persian cucumber into a bowl.

Add Icelandic Provision’s skyr, lemon juice, grated garlic, salt and fresh chopped herbs to the cucumber and give everything a good mix. Serve falafels with tzatziki and enjoy!