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Baked Falafel with Cucumber Yogurt Sauce

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
4 servings
Lunch Dinner
Baked Falafel with Cucumber Yogurt Sauce
Ingredients
  • cooking spray
  • 2 tablespoons olive oil, divided
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 3/4 onion, diced
  • 1/4 cup packed chopped fresh cilantro
  • 1/4 cup packed chopped fresh parsley
  • 3 cloves garlic, smashed
  • 1 small lemon, zested
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon baking powder
  • 1/3 cup all-purpose flour
  • 1 egg, beaten
  • 1/2 cup plain Greek yogurt
  • 1/4 cup seeded and minced cucumber, squeezed dry
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon minced garlic
  • salt to taste
  • 1 pinch cayenne pepper, or to taste
Instructions
1
Preheat the oven by placing a 9x13-inch metal baking pan inside it and coating it with cooking spray and 1 tablespoon of olive oil. This will ensure a non-stick surface for the dish.
2
Next, heat up your oven to 375 degrees F (or 190 degrees C) by setting the temperature accordingly.
3
In a food processor, blend together chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder until they are finely minced but still retain some texture. Be careful not to over-process the mixture.
4
Transfer the blended mixture to a bowl and mix it with flour and egg until everything is fully incorporated and the mixture has reached the desired consistency.
5
Take the preheated baking pan out of the oven and drop spoonfuls of the chickpea mixture onto it. The ideal size for these spoonfuls is about the size of a golf ball.
6
Place the baking pan back in the oven and bake for 15 to 20 minutes, or until the chickpea mixture is cooked through.
7
While the falafel is baking, prepare a yogurt sauce by mixing together yogurt, cucumber, lemon juice, and garlic in a bowl. Add some salt and cayenne pepper to taste.
8
Once the falafel is done, brush it with some remaining olive oil and flip it over. Continue baking until the falafel is golden brown on both sides, which should take another 15 to 20 minutes.
9
Serve the falafel hot with a side of yogurt sauce, which can be stored in the refrigerator until you're ready to serve.