Ingredients
- 15 oz (1 can) Chickpeas, drained and rinsed
- ½ cup Fresh Parsley
- ½ cup Fresh Cilantro
- ½ small Yellow Onion, roughly chopped
- 3 cloves Garlic
- 1 tsp Cumin
- 1 tsp Ground Coriander
- ½ tsp Salt
- Pinch of Cayenne Pepper
- 2 tbsp Extra Virgin Olive Oil
- ½ tsp Baking Powder
Ingredients (Tzatziki):
- 1 cup Greek Yogurt (Full-fat or 2%)
- ½ Cucumber, grated and squeezed dry
- 1 tbsp Lemon Juice
- 2 tbsp Fresh Dill, chopped
- 1 clove Garlic, minced
Instructions
- Blend: In a food processor, pulse chickpeas, herbs, onion, garlic, spices, and olive oil until combined but slightly textured.
- Chill: Refrigerate mixture for 30 minutes to firm up.
- Prep: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Shape: Form mixture into balls or patties and place on the baking sheet.
- Bake: Lightly oil tops. Bake for 20-25 minutes, flipping halfway, until golden brown.
- Sauce: Meanwhile, mix grated cucumber (squeezed dry), yogurt, lemon, garlic, and dill.
- Serve: Enjoy falafel warm with the dipping sauce.
Notes
-
For crispier falafel, lightly spray with oil before baking.
-
Make ahead: Freeze unbaked falafel on a tray, then store in a bag. Bake from frozen, adding 5–7 minutes.
-
No food processor? Mash chickpeas with a fork and finely chop other ingredients.
- Prep Time: 20
- Cook Time: 25
- Category: Main Course, Appetizer, Snack
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian