Step 1
Prepare the tzatziki sauce by combining all the ingredients in a bowl and stirring until smooth. Taste test and adjust seasonings as necessary. Cover and place in the refrigerator for at least 30 minutes prior to serving.

Step 2
Preheat the oven to 375F. Toss the eggplant with the olive oil and place on a prepared baking sheet. Roast in the oven until lightly brown on all sides, about 20-25 minutes. Toss eggplant halfway through cooking. Remove from the oven and let the eggplant slightly cool.

Step 3
In the bowl of a food processor add the cooked eggplant, coriander, cumin, chickpeas, tahini, garlic, parsley, mint and chickpea flour. Process until combined and smooth, scraping down the sides of the food processor as necessary. Spoon the mixture into a bowl and cover with a dish towel and place in the freezer for 20 minutes.

Step 4
Heat the grapeseed oil in a large skillet over medium- high heat. Form the batter into 1/2 inch thick patties and fry for about 2-3 minutes per side, or until golden brown. Add more oil to the pan as necessary.

Step 5
Serve the falafel warm with the tzatziki sauce.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary depending on ingredients and specific ovens
• Have fun in the kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.