Name: High-Protein Vegetarian Falafel with Supercharged Tzatziki & Mediterranean Salad
Prep time: 2 h 35 min
Total time: 2 h 35 min
Yield: 4 servings
Ingredients: 1 1/4 cups dried chickpeas; 1/2 small onion, roughly chopped; 2 garlic cloves; 1/2 cup fresh parsley leaves; 1 tsp ground cumin; 1 tsp kosher salt; 2 tbsp olive oil (for spraying/drizzling); 1 1/2 cups high-protein Greek yogurt (2% or nonfat); 1/2 cup finely chopped cucumber (plus more for salad); 2 tbsp finely chopped red onion (plus more for salad); 1 tbsp fresh mint, minced; 1 tbsp lemon juice (plus more for salad); Salt and black pepper to taste; 3 cups iceberg lettuce, chopped; 1 cup cherry tomatoes, halved; 1/3 cup black olives, sliced; 1/2 cup cucumber, sliced (for salad); 1/4 cup red onion, thinly sliced (for salad); 1 (15 oz) can cannellini beans, drained and rinsed; 1/2 cup plain whey protein isolate (unsweetened, unflavored)

High-Protein Vegetarian Falafel with Supercharged Tzatziki & Mediterranean Salad

miradugm

Remixed from Crispy Oven-Baked Falafel with Protein Tzatziki & Refreshing Mediterranean Salad by miradugm()

This remix of Mediterranean falafel is a protein powerhouse, perfect for hungry vegetarians and fitness-minded foodies alike. Classic oven-baked chickpea falafel is boosted with cannellini beans and a touch of unflavored whey protein for an ultra-satisfying bite—crispy outside, tender inside, and packed with plant-based power. The creamy, cooling tzatziki features extra Greek yogurt for even more protein and tang, while the crisp salad brings color and crunch. It’s a delicious, meal-prep friendly dinner that hits your macros and your cravings, no compromises.

Ingredients

Instructions

Soak the dried chickpeas in plenty of cold water overnight (8-12 hours). Drain and rinse well.
In a food processor, combine soaked chickpeas, cannellini beans, 1/2 small onion, garlic, parsley, cumin, salt, and whey protein isolate. Pulse until finely chopped and the mixture holds together when pressed (do not over-process into a paste).
Shape the mixture into 16 balls or discs (about 1.5 inches wide). Place on a tray, cover, and refrigerate at least 2 hours or freeze for later use.
Preheat oven or air fryer to 400°F (200°C). Spray falafel with olive oil. Bake or air fry for 15-18 minutes, flipping halfway, until golden and crisp.
Meanwhile, make the tzatziki: In a bowl, mix Greek yogurt, 1/2 cup finely chopped cucumber, 2 tbsp chopped red onion, mint, 1 tbsp lemon juice, salt, and pepper. Stir to combine and chill until ready to serve.
For the salad, toss iceberg lettuce, cherry tomatoes, black olives, 1/2 cup sliced cucumber, and 1/4 cup thinly sliced red onion in a large bowl. Drizzle with lemon juice, season with salt and pepper to taste.
Serve falafel hot with tzatziki for dipping and the Mediterranean salad on the side. Enjoy!