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Spicy Baked Falafel with Yogurt Sauce

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PREP TIME
40 min
COOKING TIME
50 min
TOTAL TIME
100 min
SERVINGS
12 servings
Dinner
Spicy Baked Falafel with Yogurt Sauce
Ingredients
  • 1 (32 ounce) container Greek yogurt
  • 1 large cucumber, peeled and finely chopped
  • 1/3 cup freshly squeezed lemon juice
  • 2 tablespoons garlic powder
  • 1 tablespoon white sugar
  • 1 teaspoon lemon zest
  • 8 leaves fresh mint, finely chopped, or more to taste
  • 1 teaspoon chopped fresh dill
  • 2 whole jalapeno peppers
  • 1/2 bunch parsley
  • 1 bunch green onions, root ends removed
  • 4 cloves peeled garlic
  • 3 (16 ounce) cans chickpeas - rinsed, drained, and dried
  • 2 eggs
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon Greek seasoning
  • 1 tablespoon ground cumin
  • 1 tablespoon salt, divided
  • 1/2 tablespoon smoked paprika
  • 1/2 tablespoon ground black pepper
  • 1/2 tablespoon chile powder
  • 1 cup chickpea flour
  • 1/2 cup olive oil, divided
Instructions
1
Combine yogurt, cucumber, lemon juice, garlic powder, sugar, lemon zest, mint, and dill in a bowl. Adjust the seasoning to your desired level of flavor and refrigerate the mixture until you're ready to serve it alongside falafel.
2
Heat your oven to 450 degrees Fahrenheit (230 degrees Celsius).
3
Process jalapeno peppers, parsley, green onions, and garlic in a food processor until they are finely chopped. Scrape down the sides of the processor to ensure everything is well mixed, then add chickpeas. Continue processing until the mixture is just blended and the chickpeas are broken up, but still retain some texture; avoid overprocessing.
4
Transfer the mixture to a large bowl and add eggs, lemon juice, lemon zest, Greek seasoning, cumin, 1/2 tablespoon of salt, paprika, pepper, and chili powder. Mix everything together until it's fully incorporated.
5
Gradually add chickpea flour a few tablespoons at a time, stirring until the mixture reaches your desired consistency - it should be wet but not fall apart when handled. Place the bowl in the freezer for about 10 to 15 minutes to firm up the mixture.
6
Line a baking sheet with parchment paper and brush it lightly with olive oil.
7
Remove the chickpea mixture from the freezer and shape it into 20 to 24 small balls. Place these balls on the prepared baking sheet, leaving some space between them.
8
Brush the falafel with remaining olive oil and sprinkle with additional salt, if desired.
9
Bake the falafel in a preheated oven at 450 degrees Fahrenheit (230 degrees Celsius) for about 45 minutes, or until they are dry and slightly darker brown in color. Turn on the broiler and continue baking for an additional 5 to 7 minutes, or until the tops are crispy. Serve with your homemade tzatziki sauce.