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Baked Falafel with Cucumber Yogurt Sauce

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A healthy and flavorful baked falafel recipe served with a refreshing cucumber yogurt sauce, perfect for a light meal or appetizer.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2–3 tablespoons all-purpose flour
  • 2 tablespoons olive oil (for brushing)
  • 1 cup plain Greek yogurt
  • 1/2 cup finely diced cucumber
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill
  • Salt and pepper to taste (for sauce)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until mixture is coarse but holds together when pressed.
  3. Add flour as needed to help the mixture bind.
  4. Form the mixture into small patties or balls and place on the prepared baking sheet.
  5. Brush the tops lightly with olive oil.
  6. Bake for 20-25 minutes, flipping halfway through, until golden and crisp.
  7. Meanwhile, in a small bowl, mix Greek yogurt, cucumber, lemon juice, dill, salt, and pepper to make the sauce.
  8. Serve the baked falafel warm with cucumber yogurt sauce.

Notes

  • For extra crispiness, broil falafel for 1-2 minutes at the end of baking.
  • Serve in pita bread with lettuce, tomato, and sauce for a full meal.
  • Chill the yogurt sauce for at least 10 minutes to enhance the flavor.

Nutrition

Find it online: https://ukfinda.com/baked-falafel-with-cucumber-yogurt-sauce/