During the summer months, theres several things I like to take advantage of with my recipes. Grilling, and using fresh local produce are the top two. Avocados are so ripe and amazing during the summer months, especially here in southern California, and grilling them really helps develop a nice flavor and texture. Adding the spiced falafel, and refreshing tzatziki sauce on top is the perfect accompaniment to these grilled avocados. This recipe is a pretty easy one, that makes a lot of leftovers to be used in other recipes as well!
Lets start out with the Tzatziki Sauce. Tzatziki is a sauce typically used in Greek cooking, thats made of dill, cucumber, and greek yogurt. To make this vegan, you’ll need some PLAIN vegan yogurt (don’t get a flavored one- we used kite hill), cucumber, fresh dill & mint, garlic, and red wine vinegar. This sauce is very easy to make, SO refreshing, and will make a bunch extra to keep in the fridge for burgers, salads, as a dip, etc.
Start by finely grating your peeled cucumber on a cheese grater. Take the cucumber pulp (but not the juice), and add it into your yogurt. Chop your fresh dill, mint, and garlic- and add that to the yogurt as well as adding your red wine vinegar, and salt / pepper to taste. Cover and place in the fridge until you’re ready to use it! This sauce is so refreshing, light, healthy, and works well with so many dishes.
For the falafel, you’ll need- garbanzo beans, shallots, leek, garlic, fresno chile, fresh parsley, cilantro, & dill, ground cumin, coriander, & cardamom, lemon juice, salt, and pepper. You can really season or flavor this falafel however you’d like. You can add sweet potato, beet, carrot, kale, whatever other ingredients or spices that you’d like to spice it up. This is my personal favorite falafel recipe, its not overly onion-y, has a mild spice, and a lot of fresh herb flavor.
To make the falafel, simply throw all of your ingredients in the food processor, and process on high until it forms a “dough” of sorts. Roll the falafel into small balls, about the size of an avocado seed so that they’ll fit in your grilled avocados easily later on. Place your falafel balls onto a baking sheet lined with wax paper. Place your baking sheet into a preheated 350 F oven, and bake for 40 minutes, flipping halfway through. Allow to cool slightly once finished cooking! This recipe makes about 18 falafel balls, so you can easily save or freeze any extras for a later use!
Grilling avocados couldn’t be easier. Of course you could do this on an outdoor grill, but since its insanely hot here in LA i just decided to grill them on a grill pan indoors. Lightly oil your grill, and then add your avocados for about 4-5 minutes until they have nice grill marks, and you’re done!
Once your avocados are done being grilled, add a falafel ball, some tzatziki sauce, and finely shaved red onion- and serve!
- 3 cans chickpeas
- 2 shallots
- 4 garlic cloves
- 1/4 of a leek (the white / light green part only)
- 1/2 cup fresh parsley
- 1/8 cup fresh cilantro
- 1/4 cup fresh dill
- 3 tbs lemon juice
- 2 tbs black pepper
- 2 tbs ground cumin
- 2 tbs ground coriander
- 1/2 tbs ground cardamom
- 2 tbs paprika
- 2 tbs pink himalayan salt
- 1/2 of a fresno chile
- Rinse / drain your chickpeas & combine all of your ingredients into a food processor. Run on high until everything is smooth and blended together.
- Line a baking sheet with wax paper, and roll your falafel into small balls about the size of an avocado seed, so they fit in the holes of your avocado.
- Transfer your baking sheet to a 350 F preheated oven, and bake for 40 minutes, flipping halfway through.
- Remove from oven and allow to cool until ready to use.
- 2 cups plain kite hill almond milk yogurt
- 1 cucumber, peeled & grated
- 3 cloves garlic, minced
- 1 1/2 tbs red wine vinegar
- 3 tbs fresh mint, chopped
- 1/2 cup fresh dill, chopped
- 1 tbs pink himalayan salt
- 1 tbs black pepper
- Peel & finely grate your cucumber. Add the cucumber shreds (not the juice) to the yogurt with all other ingredients, and mix until combined. Store in the fridge until ready to use.
- 1 tbs olive oil
- 4-6 ripe hass avocados, halved and pitted
- Brush your grill pan with olive oil.
- Half and pit your avocados, but leave the skins on. Place face side down on the grill pan and leave for 4-5 minutes over medium heat until charred grill marks appear.
- Remove from heat and allow to cool.