Prep Time 20 mins
Cook Time 25 mins
Rest Time 10 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

This baked falafel recipe is a healthier twist on the traditional fried version. Packed with chickpeas, herbs, and spices, these crispy falafel bites are served with a refreshing cucumber yogurt sauce. Perfect for meal prepping, a light lunch, or as an appetizer, this dish is a delicious and nutritious addition to any meal.

Ingredients
    For the Falafel:
  • 1 can (400g) chickpeas, drained and rinsed
  • 1 small onion, roughly chopped
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tsp chili flakes (optional)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • ½ tsp baking powder
  • 2 tbsp 2-3 flour (chickpea or all-purpose flour)
  • Salt and pepper, to taste
    • For the Cucumber Yogurt Sauce:
  • 1 cup plain Greek yogurt
  • 1 small cucumber, grated and excess water squeezed out
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp fresh dill or mint, chopped
  • Salt and pepper, to taste
Instructions
    Prepare the Falafel Mixture
  1. 1
    In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, turmeric, chili flakes (if using), olive oil, lemon juice, and baking powder. Pulse until the mixture is well combined but still has some texture. Add flour, a tablespoon at a time, and pulse again until the mixture holds together but is not too sticky. Season with salt and pepper to taste. Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to help firm up the dough.
    2. Form the Falafel
  2. 2
    Once the falafel mixture is chilled, use your hands to form the mixture into small balls or patties, about 1 ½ inches in diameter. Place them on a baking sheet lined with parchment paper.
    3. Bake the Falafel
  3. 3
    Preheat your oven to 200°C. Lightly brush the falafel balls with olive oil and bake in the oven for 25 minutes, flipping halfway through, until golden and crispy on the outside.
    4. Prepare the Cucumber Yogurt Sauce
  4. 4
    In a small bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, dill or mint, and a pinch of salt and pepper. Stir well to combine.
    5. Serve
  5. 5
    Once the falafel is done, serve it warm with the cucumber yogurt sauce on the side. Enjoy with pita bread, a salad, or in a wrap!
Note

Storage: Store leftover falafel in an airtight container in the fridge for up to 3 days. To reheat, bake in the oven for 5-10 minutes at 180°C.

Variations: You can add a pinch of cinnamon or paprika for extra flavor. If you prefer a gluten-free version, substitute the flour with gluten-free chickpea flour.

Serving Tips: These falafel are great served with a fresh salad, inside a pita, or alongside a platter of hummus and tabbouleh.

Keywords: healthy, vegetarian, baked falafel, Mediterranean, cucumber yogurt sauce
Read it online: https://petitepanini.com/recipe/baked-falafel-with-cucumber-yogurt-sauce/