Baked Falafel with Cucumber Yogurt Sauce

Baked Falafel with Cucumber Yogurt Sauce offers a healthier twist on the classic Middle Eastern favorite. These falafels are crispy on the outside, tender on the inside, and bursting with fresh herbs and spices. Paired with a refreshing cucumber yogurt sauce, they make a flavorful and satisfying meal or snack that’s both nutritious and delicious.

Why You’ll Love This Recipe

You’ll love this recipe because it’s baked, not fried, making it a lighter, heart-healthier option without sacrificing flavor or texture. It’s packed with protein, fiber, and fresh herbs, and the cool cucumber yogurt sauce balances the warm spices beautifully. Perfect for meal prep, easy lunches, or vegetarian dinners, this recipe is simple, wholesome, and incredibly tasty.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Falafel:

• Canned chickpeas (drained and rinsed)
• Fresh parsley
• Fresh cilantro
• Garlic cloves
• Onion
• Ground cumin
• Ground coriander
• Baking powder
• Olive oil
• Salt
• Black pepper
• All-purpose flour or chickpea flour

For the Cucumber Yogurt Sauce:

• Greek yogurt
• Cucumber (grated and squeezed of excess water)
• Fresh lemon juice
• Garlic clove (minced)
• Fresh dill or mint (optional)
• Salt
• Black pepper

directions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
2. In a food processor, combine chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, baking powder, salt, and pepper.
3. Pulse until the mixture is finely chopped but not pureed; it should hold together when pressed.
4. Add flour and pulse a few more times until incorporated.
5. Scoop the mixture into small balls or patties and place them on the prepared baking sheet.
6. Brush the tops lightly with olive oil.
7. Bake for 20–25 minutes, flipping halfway through, until golden and crisp.
8. While the falafel bakes, make the cucumber yogurt sauce by stirring together Greek yogurt, grated cucumber, lemon juice, minced garlic, dill (if using), salt, and pepper.
9. Serve the baked falafel warm with the cucumber yogurt sauce.

Servings and timing

This recipe makes about 18 falafels, serving 4–6 people.
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: About 40 minutes

Variations

• Add a pinch of cayenne pepper or red pepper flakes for a spicier falafel.
• Use a combination of chickpeas and fava beans for a more traditional flavor.
• Substitute tahini for yogurt in the sauce for a dairy-free version.
• Bake the falafel in mini muffin tins for perfectly round shapes.
• Serve the falafel in pita pockets with lettuce, tomatoes, and pickles for a complete meal.

storage/reheating

Store leftover falafel in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for about 8–10 minutes until warmed through and crisp. The cucumber yogurt sauce can be stored separately in the refrigerator for up to 3 days. Stir before serving.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you need to soak them overnight and use them raw (not cooked) for best texture.

How do I keep falafel from falling apart?

Ensure the mixture isn’t too wet; squeezing out excess water from onions and herbs helps. Adding a little flour also helps bind.

Can I freeze baked falafel?

Yes, freeze them on a baking sheet, then transfer to a freezer bag. Reheat from frozen in the oven.

What can I serve with falafel?

Serve them with pita bread, salads, hummus, or rice bowls.

Can I pan-fry the falafel instead of baking?

Yes, lightly pan-fry in olive oil over medium heat until crisp and golden on both sides.

Is the cucumber yogurt sauce optional?

It’s optional, but it adds a cool, creamy contrast that complements the warm, spiced falafel perfectly.

What’s the best type of yogurt to use?

Use thick Greek yogurt for the best texture in the sauce.

How do I prevent the falafel from being dry?

Avoid overbaking and ensure there’s enough moisture from herbs and onion in the mixture.

Can I make the falafel gluten-free?

Yes, use chickpea flour or another gluten-free flour in place of regular flour.

How do I grate cucumber without making the sauce watery?

Grate the cucumber, then squeeze out as much liquid as possible before mixing it into the yogurt.

Conclusion

Baked Falafel with Cucumber Yogurt Sauce is a fresh, satisfying, and healthier alternative to traditional fried falafel. Full of bold flavors and vibrant textures, this recipe is easy to make and perfect for anyone looking for a delicious vegetarian option. Enjoy it as a meal, snack, or party appetizer—you’re sure to love every bite.

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