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Easy Baked Falafel with Cucumber-Yogurt Sauce
Easy Baked Falafel with Cucumber-Yogurt Sauce
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Revamp a traditional falafel sandwich with healthier baked falafel.
Ingredients:
  • cooking spray
  • 2 tablespoons olive oil, divided
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 0.75 onion, diced
  • 0.25 cup packed chopped fresh cilantro
  • 0.25 cup packed chopped fresh parsley
  • 3 cloves garlic, smashed
  • 1 small lemon, zested
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon red pepper flakes
  • 0.33333334326744 cup all-purpose flour
  • 1 egg, beaten
  • 0.5 cup plain Greek yogurt
  • 0.25 cup seeded and minced cucumber, squeezed dry
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon minced garlic
  • 1 pinch cayenne pepper, or to taste
Instructions:
  • Prepare a 9x13-inch metal baking pan by coating it with cooking spray and 1 tablespoon of olive oil. Place the pan in the oven and preheat to 375 degrees F (190 degrees C).
  • In a food processor, blend chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder until finely chopped but not smooth. Transfer the mixture to a bowl and fold in the flour and egg until well combined.
  • Take the baking pan out of the oven and place golfball-sized portions of chickpea mixture onto the hot pan.
  • Place the falafel in the preheated oven for 15 to 20 minutes. Brush with the remaining olive oil, flip them over, and bake for an additional 15 to 20 minutes until they are golden on both sides.
  • In a bowl, mix together yogurt, cucumber, lemon juice, garlic, salt, and cayenne pepper. Chill in the fridge until serving.
  • Accompany the falafel with a creamy yogurt sauce for a delightful pairing.

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