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Mediterranean-Style Nachos

Jeanette Donnarumma
Cook Time:
10 mins
Prep Time:
35 mins

Chef notes

I may not be into sports but I am very much into nachos. And it’s no secret that nachos are a delicious, quick and versatile food. A good fit for every occasion from breakfast to tailgating, I would argue that nachos are one of the more perfect dishes. Many weeknights, I throw together what I like to call ‘dinner nachos,' which are essentially tortilla chips topped with refrigerated leftovers and pantry staples. It is always a win in my house and it will be in yours too. 

These Mediterranean-style nachos came about one weeknight while I was making ‘dinner nachos.’ They’ve quickly become my go-to for hosting tailgates and parties at my house. My last Super Bowl party was nacho-themed. These Mediterranean-inspired nachos are always a hit because they’re flavorful, vegetarian and look beautiful. 

When preparing this recipe, I always plan on doubling both the tzatziki and tahini sauces. The quick tzatziki is a great option to have on hand for serving with vegetables and chips while the lemon-maple tahini sauce doubles as a delicious salad dressing. 

If meatier nachos are more your style, I love to make these with ground lamb or beef as a wink to gyros. Brown the meat, season with shawarma seasoning and add as a layer to this fun platter. 

Technique Tip: Funnel tahini sauce into a squeezable bottle and drizzle it across the nachos for an extra beautiful presentation. Serve any leftover nachos with a sunny-side up fried egg and hot sauce for a delicious breakfast. 

Swap Option: To get nachos on the table even faster, switch out homemade tzatziki for store bought. 


  • 1 (6-ounce) box falafel mix
  • 2 (6-ounce) bags plain or seasoned pita chips
  • 1 cup crumbled feta cheese, drained
  • 1 cup grated English cucumber
  • 1/2 cup Greek yogurt
  • 3 tablespoons fresh dill, stemmed and finely chopped
  • 1/4 cup lemon juice, divided
  • 1 garlic clove, peeled and finely chopped
  • teaspoons kosher salt, divided
  • 1/2 teaspoon ground black pepper
  • 1/4 cup tahini
  • 2 teaspoons maple syrup
  • 2-3 tablespoons water
  • 1/3 cup giardiniera, drained and finely chopped or processed
  • 1/2 cup banana pepper rings, drained
  • 1/2 cup sliced Kalamata olives, drained
  • 2 tablespoons fresh flat-leaf parsley, stemmed and finely chopped
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Prepare the falafel mix according to package instructions.


Preheat the oven to 375 F.


Arrange pita chips on a 18-by-13-inch baking sheet. Crumble the falafel over the chips and top with feta cheese. Bake until toppings are hot, 10 to 12 minutes.


Meanwhile, make the sauces. Squeeze the grated cucumber with a clean kitchen towel into a strainer to remove excess liquid. Add strained cucumber to a medium-size mixing bowl along with Greek yogurt, dill, 2 tablespoons lemon juice, garlic, 1 teaspoon salt and pepper.


In a separate mixing bowl, whisk together tahini, remaining lemon juice, maple syrup and ¼ teaspoon salt. Whisk in water until the sauce is the consistency of a thick salad dressing.


Remove chips from the oven and top with quick tzatziki sauce, lemon-maple tahini sauce, giardiniera, banana peppers, olives and parsley.