Baked Falafel with Tzatziki

Homemade baked falafel served with a cucumber yogurt sauce.

Baked Falafel with Tzatziki:

This baked falafel recipe is a healthier twist on the classic deep-fried version. Made with chickpeas, fresh herbs, and aromatic spices, these falafels are crispy on the outside, soft on the inside, and pair perfectly with a cool, creamy tzatziki sauce. Serve them in pitas, salads, or grain bowls for a delicious Mediterranean-inspired meal!

Ingredients:

For the Baked Falafel:

• 1 ½ cups dried chickpeas (soaked overnight, drained)
• ½ cup fresh parsley
• ½ cup fresh cilantro
• ½ small onion, chopped
• 3 cloves garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp baking soda
• 2 tbsp flour (or chickpea flour)
• 1 tbsp olive oil
• Salt & pepper to taste

For the Tzatziki Sauce:

• 1 cup Greek yogurt
• ½ cucumber, grated & squeezed to remove excess water
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp fresh dill or mint, chopped
• Salt & pepper to taste

Instructions:

1. Prepare the Falafel Mixture:
   • In a food processor, blend chickpeas, parsley, cilantro, onion, and garlic until finely ground.
   • Add cumin, coriander, baking soda, flour, olive oil, salt, and pepper. Pulse until combined.
   • Refrigerate the mixture for 30 minutes.
2. Shape & Bake the Falafel:
   • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
   • Shape the falafel mixture into small patties or balls and place on the sheet.
   • Brush lightly with olive oil.
   • Bake for 25-30 minutes, flipping halfway, until golden and crispy.
3. Make the Tzatziki Sauce:
   • In a bowl, mix Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, dill (or mint), salt, and pepper.
   • Chill until ready to serve.
4. Serve:
   • Enjoy falafel with tzatziki as a dip, in pita bread, or over a salad!

This baked falafel is healthy, flavorful, and perfect for a light meal!

Tips for the Best Baked Falafel

• Use Dried Chickpeas (Soaked Overnight) – Avoid canned chickpeas for better texture and binding. Soaking them ensures a firm, crispy falafel.
• Don’t Overprocess the Mixture – Pulse ingredients in a food processor until just combined. The mix should hold together but still be slightly chunky.
• Chill the Dough Before Baking – Refrigerate for at least 30 minutes to help the falafels hold their shape.
• Bake at a High Temperature – Bake at 400°F (200°C) and flip halfway through for an even, golden crust.
• Use a Light Oil Spray – Brushing or spraying falafels with olive oil before baking gives them a crispy finish without frying.
• Make the Tzatziki Extra Creamy – Use thick Greek yogurt, drain cucumber well, and add lemon juice, garlic, and fresh dill for the best flavor.

Enjoy your meal!