Falafel & Fennel Tzatziki

A Gut-Friendly, High-Protein Mediterranean Meal

Take dinner to the next level with this fresh, fiber-packed recipe featuring crispy falafel and creamy fennel tzatziki. It is balanced in plant-based protein, healthy fats, and digestion-friendly ingredients—perfect for supporting gut health and sustained energy.

Ingredients:

For the Fennel Tzatziki:

• 1 medium cucumber, grated
• ½ small fennel bulb, finely chopped
• 2 cups sheep’s milk yogurt
• 5 tbsp extra virgin olive oil (EVOO)
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 garlic cloves, minced
• 2 tbsp fresh dill, minced
• Salt & pepper to taste

For the Falafel:

• 1 ½ cups dried chickpeas, soaked overnight & drained
• 1 small onion, chopped
• 2 garlic cloves
• ¼ cup parsley
• ¼ cup cilantro
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp baking powder
• Salt & pepper to taste
• Olive oil for frying

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Instructions:

Make the Fennel Tzatziki:

1. Grate the cucumber and gently squeeze out excess water.
2. Combine cucumber, fennel, yogurt, EVOO, lemon juice, lemon zest, garlic, and dill in a bowl.
3. Season with salt and pepper. Stir well and refrigerate until ready to serve.

Prepare the Falafel:

1. In a food processor, add the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper.
2. Process until mixture is smooth but holds texture.
3. Form small balls or patties.
4. Heat olive oil over medium heat and fry falafel until golden brown on each side. For a lighter option, bake or air-fry the falafel instead of pan-frying.
5. Drain on paper towels.

To Serve:

Plate the crispy falafel with a generous dollop of fennel tzatziki. If desired, garnish with extra dill or fresh lemon slices.

Nutrition (Per Serving, 6 Servings):

• Calories: ~200 kcal
• Protein: 7g
• Fat: 10g
• Carbohydrates: 22g
• Fiber: 6g