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Buffalo Falafel with Statesboro Blue Cheese Tzatziki

Buffalo Falafel with Statesboro Blue Cheese Tzatziki
This deconstructed falafel is full of spicy buffalo flavor, tangy blue cheese, and creamy ranch tzatziki. Serve with warm pita bread to transport your taste buds to the Mediterranean.
    1. ½ cup of ranch dressing
    2. ½ cup Statesboro blue cheese
    3. ⅓ cup plain Greek yogurt
    4. ½ teaspoon apple cider vinegar
    5. ½ teaspoon dried oregano
    6. 1 tablespoon fresh lemon juice
    7. 1 tablespoon olive oil
    8. ½ a hothouse cucumber, chopped
    1. 2 16-ounce cans chickpeas, drained and rinsed
    2. ½ sweet onion, roughly chopped
    3. 2 cloves garlic
    4. 1 tablespoon olive oil
    5. ½ cup all-purpose or whole wheat flour
    6. 2 teaspoons baking powder
    7. 1 teaspoon cumin
    8. A good pinch of salt and pepper
    9. 1 small bunch fresh cilantro
    10. 1 cup prepared buffalo sauce
      1. Add ranch dressing, Greek yogurt, apple cider vinegar, dried oregano, lemon juice, and olive oil to a bowl. Mix until combined, and then stir in the cucumber. Store, covered, in fridge until ready to serve.
      1. In a food processor, add chickpeas, garlic, onions, olive oil, flour, baking powder, cumin, salt, and pepper. Puree until smooth. Add the cilantro and pulse a few times. Once the mixture is combined, scoop out about 1-2 tablespoons worth and form into small balls and set aside.
      2. If baking—place the falafel on a greased cooking sheet and bake at 400°F for about 20 minutes or until crisp on top and cooked through. Remove falafel from oven and gently toss with buffalo sauce. Return the falafel to the cookie sheet and bake an additional 5 minutes longer.
      3. If frying—add a few inches of oil to the bottom of a heavy pot and heat to 375°F. Fry the balls for 2-3 minutes or until golden and cooked through. Drain on paper towels and then immediately toss with buffalo sauce.
      4. Serve falafel on warm pita and drizzle with tzatziki.
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      Statesboro Blue Cheese

      Statesboro's blue cheese and gorgonzola represents the art of cave-aging cheese. Our natural handmade and hand-slated cheese wheels are produced by hand from whole milk, not machine-made under standardized conditions. Limiting the aging to 75 days creates a blue cheese with a pleasant tangy, not too sharp flavor profile. Both cheeses are available in crumbles and as wedges for sprinkling on salad or melting over hamburgers.

      Support Local Cheese Makers and Mongers!