Description
Crispy baked falafel made from soaked chickpeas and fresh herbs, served with a creamy yogurt-tahini dip. This healthier version of the Middle Eastern classic offers all the flavor of traditional falafel without the frying, making it perfect for a nutritious meal or appetizer.
Ingredients
Scale
- 1 cup dried chickpeas
- 1 small yellow onion, roughly chopped
- 4–5 cloves garlic
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes (optional)
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
- 2 tablespoons all-purpose flour
- 2–3 tablespoons olive oil
- 1 cup Greek yogurt
- 2 tablespoons tahini
- 1–2 cloves garlic, minced
- Juice of 1 lemon
- 2 tablespoons fresh mint or dill
- Salt and pepper to taste
Instructions
- Soak chickpeas in cold water for 12 hours or overnight. Drain and pat dry.
- In food processor, combine chickpeas, onion, garlic, parsley, cilantro, spices, salt, and pepper. Pulse until coarse.
- Add baking powder and flour; pulse to combine. Chill mixture 1 hour.
- Preheat oven to 400°F (200°C). Line baking sheet with parchment.
- Shape mixture into 1.5-inch patties. Place on sheet and brush with olive oil.
- Bake 15-20 minutes, flip, and bake 10-15 minutes more until golden.
- For dip: Mix yogurt, tahini, garlic, lemon juice, herbs, salt, and pepper.
- Chill dip 15-20 minutes before serving with falafel.
Notes
- Do not use canned chickpeas – they will result in mushy falafel.
- Chilling the mixture is essential for proper binding.
- For crispier falafel, brush with olive oil before baking.
- Store leftovers in airtight container in refrigerator for 4-5 days.
- Freeze unbaked falafel patties for up to 3 months.
- Prep Time: 15 minutes (plus soaking and chilling)
- Cook Time: 35 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4 falafel with dip
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 5mg