Falafel Gyros with Tzatziki
Crisp, herb-green falafel made from soaked dried chickpeas, tucked into warm pita with cool garlicky tzatziki, juicy tomato, and sharp red onion. A vegetarian take on the Greek street-food classic.
- Prep
- 39 min
- Cook
- 20 min
- Wait
- 12 hr 40 min
- Total
- 13 hr 39 min
- Makes
- 4 gyros (16 falafel)
Steps
Before you start
- Start the night before: dried chickpeas need 12 hours of soaking. Canned chickpeas will not work, because the falafel turn mushy and fall apart in the oil.
- Plan on about 13 hours from start to finish, but only about 1 hour of that is hands-on.
- Have a deep-fry or instant-read thermometer ready. Oil temperature is the biggest factor in crisp, non-greasy falafel.
- Set a wire rack over a baking sheet, or line a plate with paper towels, before you start frying.
Soak the chickpeas
- Rinse the dried chickpeas in a colander, then put them in a large bowl and cover with at least 3 inches (7.5 cm) of cold water, since they will roughly double in size.
- Leave on the counter for 12 hours, or up to 18 hours.
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Ready when: Chickpeas are plump, about double in size, and a cut-open chickpea is evenly pale all the way through with no hard core
Tip: Do not boil the chickpeas. Cooked chickpeas make a pasty batter that falls apart in the fryer.
Salt the cucumber
- Grate the cucumber on the large holes of a box grater into a sieve set over a bowl.
- Toss with ¼ tsp of the kosher salt and let it drain for 10 minutes.
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Ready when: A pool of cloudy liquid has collected in the bowl beneath the cucumber
Finish the tzatziki
- Wrap the cucumber in a clean kitchen towel and squeeze hard over the sink until it is a dry, compact clump and only a few drops come out.
- In a medium bowl, stir together the yogurt, squeezed cucumber, garlic, olive oil, lemon juice, dill, and the remaining ¼ tsp salt.
- Taste and add a pinch more salt or a few drops more lemon if needed.
- Cover and refrigerate until serving.
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Ready when: Tzatziki is thick and spoonable, not watery, with a clear garlic and lemon tang
Tip: Squeezing the cucumber dry is the key to a thick sauce. Under-squeezing makes it runny and soggy in the pita.
Grind the falafel mix
- Drain the soaked chickpeas very well and pat them dry with a towel.
- Put the onion, garlic, parsley, and dill in the food processor and pulse 6 to 8 times until finely chopped.
- Add the chickpeas, cumin, coriander, sea salt, and pepper.
- Pulse in 1-second bursts, scraping down the bowl every 6 to 8 pulses, for 15 to 20 pulses total.
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Ready when: Mixture looks like coarse, green-flecked couscous and holds together when squeezed in your fist, with no whole chickpea halves left
Tip: Do not run the machine continuously. A smooth puree turns dense and gummy instead of light and crisp.
Add leavening and chill
- Transfer the mixture to a bowl.
- Sprinkle over the chickpea flour and baking powder and fold in with a spatula until evenly mixed.
- Cover and refrigerate for 30 minutes.
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Ready when: Mixture feels cold and slightly tacky, and sticks together when pressed
Prep the toppings
- While the mixture chills, slice the tomatoes, red onion, and romaine, and slice the pepperoncini if using.
- Keep each in its own bowl or on a plate so assembly is quick once the falafel are hot.
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Tip: Salt the tomato slices lightly just before serving for the best flavor.
Shape the falafel
- Using a 2-tablespoon scoop or spoon, portion the chilled mixture (about 40 g each) and press firmly into 16 patties about 2 inches (5 cm) wide and ¾ inch (2 cm) thick.
- Set them on a plate.
- Wet your hands lightly if the mixture sticks.
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Ready when: Patties hold together without cracking when lifted
Tip: If a patty crumbles, squeeze it tighter. If the whole batch is crumbly, stir in 1 tablespoon of water and reshape.
Heat the oilOven 360°F / 180°C
- Pour the frying oil into a heavy 3-quart pot, which should give about 2 inches (5 cm) of depth.
- Heat over medium-high until a thermometer reads 360°F (182°C).
- Adjust the heat to hold it between 350 and 365°F (177 to 185°C).
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Ready when: Thermometer reads 360°F (182°C), and a pinch of batter sizzles steadily and floats within seconds
Tip: Keep the pot no more than half full of oil to avoid dangerous boil-overs. Never leave hot oil unattended.
Fry in two batchesOven 360°F / 180°C
- Carefully lower 8 patties into the oil with a slotted spoon, so the pot is not crowded.
- Fry for 3 to 4 minutes, turning once halfway, until deep golden brown.
- Lift out with the slotted spoon, drain a few seconds, and set on the wire rack.
- Let the oil return to 360°F (182°C) before frying the second batch of 8.
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Ready when: Falafel are deep golden brown and crisp outside; when broken open, the center is bright green and fluffy, not wet or pasty
Tip: If the first falafel breaks apart in the oil, the oil may be too cool or the mix too wet. Stir in 1 tbsp more chickpea flour before frying the rest.
Warm the pitas
- While the second batch fries or just after, heat a large dry skillet over medium heat.
- Warm each pita for 30 to 45 seconds per side.
- Stack the warm pitas in a clean towel to keep them soft.
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Ready when: Pitas are warm, soft, and flexible, with a few light brown spots
Tip: Do not over-toast, or the pita will crack when folded.
Assemble the gyros
- Lay a warm pita flat and spread about 3 tablespoons of tzatziki down the center.
- Top with a handful of romaine, 2 or 3 tomato halves, a few red onion slices, and 4 falafel, lightly broken open.
- Add pepperoncini if using and another spoonful of tzatziki.
- Fold the sides of the pita over the filling and wrap the bottom in parchment or foil if you like.
- Serve immediately.
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Ready when: Gyro is full but folds closed, with the falafel still hot and crisp
Tip: Assemble right before eating. Falafel steam and soften quickly when wrapped.
Good to know
Tips
- Use fully dry herbs. Wet herbs add water to the mixture and can cause falafel to fall apart or spatter in the oil.
- Fry a single test falafel first. If it holds together and tastes well seasoned, continue; if not, adjust salt or add 1 tbsp chickpea flour.
- Keep the oil between 350 and 365°F (177 to 185°C). Too cool and the falafel soak up oil; too hot and they brown before the center cooks.
- For an oven-baked version, brush the patties with oil and bake at 425°F (220°C) for 25 to 30 minutes, flipping halfway. They will be less crisp than fried.
Make ahead
"Soak the chickpeas up to 18 hours ahead. The tzatziki can be made up to 1 day ahead and kept covered in the fridge. The raw falafel mixture can be refrigerated for up to 24 hours before shaping and frying. Stir off any liquid that gathers in the tzatziki before serving."
Storage & reheating
"Store leftover falafel, tzatziki, and toppings separately. Cooked falafel keep at room temperature for up to 2 hours, in the fridge in an airtight container for up to 4 days, or in the freezer for up to 2 months. Reheat refrigerated or frozen falafel (no need to thaw) on a rack-lined baking sheet in a 400°F (200°C) oven for 8 to 12 minutes until hot and crisp. Tzatziki keeps in the fridge for up to 4 days; do not freeze it."
Substitutions
- plain whole-milk Greek yogurt → unsweetened plain coconut or soy yogurt. Makes the gyros dairy-free and vegan; add an extra squeeze of lemon to brighten the flavor.
- chickpea flour → all-purpose flour. Same amount; the falafel will be slightly less sturdy but still work well.
- fresh dill → fresh cilantro. Use the same amount for a more traditional Middle Eastern flavor.
- pita breads, about 7 inches (18 cm) across → gluten-free flatbreads or large lettuce leaves. Warm flatbreads as directed, or serve the filling in lettuce cups.