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Prepare Falafel:To the bowl of a food processor, add chickpeas, parsley, red onion, garlic, tahini, spices, salt and pepper. Pulse to combine, scraping down sides as needed, until thoroughly combined. You’re looking for a crumbly dough, not a paste (as shown in photo).Add flour 1 Tbsp. at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands. (I use 3 Tbsp total.)Transfer to a mixing bowl and chill for 1 hour.
Meanwhile, Prepare Feta Tzatziki:Wipe the food processor clean. Add feta cheese, Greek yogurt, and lemon juice to food processor; blend until mostly smooth, streaming in 1 to 2 Tbsp. of olive oil to help mixture blend. Transfer to a bowl and stir in grated cucumber, fresh dill, and cracked black pepper to taste. Chill until ready to use.
Cook Falafel:Heat 3 Tbsp. avocado oil (or olive oil) in a large skillet over medium heat. Scoop out heaping Tablespoon amounts and gently form into 12 small discs.Arrange falafel in heated skillet. Cook for a total of 5 to 7 minutes, gently flipping when the underside is deep golden brown, until falafel is crispy. Transfer falafel to a plate.
Assemble Gyros:Spread warm naan or pita with Feta Tzatziki and place 3 falafels on top. Garnish with shredded lettuce, diced tomatoes, and thinly sliced red onion, if desired. Dollop Harissa-Honey overtop, if using, and serve immediately.