California Walnuts Falafel & Tzatziki


Enjoy a taste of the Mediterranean with this simple, yet flavorful vegetarian recipe. Serve garnished on top of flatbread, or mix into a salad for a quick and delicious meal.

Total Time
55 Mins

Total Time

Prep Time
30 Mins
Cook Time
25 Mins
Total Time
55 Mins


350 cal
Total Fat
29 g
Trans Fat
0 g
0 mg
520 mg
17 g
Dietary Fiber
8 g
11 g


California Walnuts Falafel

  • 2 cups California walnuts

  • 2 ½ cups garbanzo beans, cooked

  • 1 tablespoon garlic, chopped

  • 1 tablespoon parsley, fresh, chopped

  • 1 tablespoon mint, fresh, chopped

  • 1 tablespoon cumin, ground

  • 1 teaspoon sea salt

  • Black pepper, to taste

  • Canola oil for frying

Tzatziki Sauce

  • 1 cup Greek yogurt, 2%, plain

  • ½ cup cucumber, peeled, seeded, coarsely shredded

  • ¼ cup celery, coarsely shredded

  • 2 tablespoons lemon juice, fresh

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

  • 2 tablespoons walnut oil (optional)


California Walnuts Falafel

  1. Whisk together all Tzatziki Sauce ingredients in a medium bowl until smooth, being careful not to over mix.

  2. Process all falafel ingredients except oil in a food processor until well mixed.

  3. Form 24 small balls or patties and refrigerate for 20 minutes.

  4. Fry in canola oil in large skillet for 3 to 5 minutes or until golden brown; drain on paper towels. Serve warm with Tzatziki Sauce. Falafel may also be placed on a baking sheet and brushed with foil; bake at 400°F for 20 minutes until golden brown and cooked through.

Optional Assembly on Flatbread or Salad

  1. Grill flatbread on both sides to warm. Place walnut falafel on bread and smear with tzatziki.

  2. Garnish with chopped tomato, lettuce and cucumber. Top with chopped California walnuts and drizzle with walnut oil and olive oil, if desired.