Greek Dinner
Falafel with lemon potatoes, horiatiki and tzatziki. Everything lands on the table at once if you follow the timeline.
2 hr 8 min of work in total, but the components overlap — follow the timeline and it lands in about 1 hr 10 min.
Getting it all to the table
The useful order interleaves the recipes rather than running them one after another.
- 1 Prep & roast the potatoes They take the longest to cook, about an hour. Get them in the oven first. Greek Lemon Potatoes
- 2 Flash-dry the chickpeas Pop them into the oven right alongside the potatoes for 10 minutes. Flourless Falafel
- 3 Make the tzatziki Mix it up and let it chill in the fridge so the flavours marry. Fresh Tzatziki Sauce
- 4 Make the falafel mix Blend the ingredients and chill the mixture for 1 hour so the egg binds it securely. Flourless Falafel
- 5 Chop the Greek salad Chop your fresh vegetables while the falafel mixture chills. Authentic Greek Salad
- 6 Shape and fry the falafel Fry the patties right before serving so they are hot and crispy. Flourless Falafel
Combined ingredients
Merged across all 4 recipes and grouped by aisle. Shared ingredients are already added together.
produce
- 1½ English cucumbers
- 2 tbsp fresh dill
- 6⅓ tbsp fresh lemon juice
- 1 cup fresh parsley
- 11 cloves garlic
- 1 green bell pepper
- 4 large ripe tomatoes
- ½ red onion
- 2½ lb Russet or Yukon Gold potato
- ½ yellow onion
dairy
- 7 oz Greek sheep's milk feta
- 1 large egg
- 1 cup plain Greek yogurt
pantry
- 2 cans canned chickpeas
- 13 tbsp extra virgin olive oil
- 3 tbsp high-heat neutral oil
- ½ cup Kalamata olives
- 1 tbsp red wine vinegar
- ½ cup vegetable or chicken broth
spices
- 1 tsp black pepper
- 1½ tbsp dried oregano
- 2 tsp ground coriander
- 2 tsp ground cumin
- 0.64 oz sea salt