Baked Falafel with Tzatziki (Print)
Golden-baked chickpea patties with herbs and spices, served alongside refreshing cucumber-yogurt tzatziki sauce.
# Ingredients:
→ Falafel
01 -
1 can (425g) chickpeas, rinsed and drained
02 -
1 cup fresh parsley, tightly packed
03 -
1 cup fresh cilantro, tightly packed
04 -
4 cloves garlic, minced
05 -
1 small onion, roughly chopped
06 -
1 teaspoon ground cumin
07 -
1 teaspoon ground coriander
08 -
1/2 teaspoon baking powder
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
11 -
1 tablespoon olive oil
12 -
2 tablespoons tahini
13 -
1 tablespoon lemon juice
→ Tzatziki Sauce
14 -
1 cup plain Greek yogurt
15 -
1/2 cucumber, grated and squeezed dry
16 -
1 clove garlic, minced
17 -
1 tablespoon lemon juice
18 -
Salt and pepper to taste
→ For Serving (Optional)
19 -
Pita bread
20 -
Fresh vegetables
# Directions:
01 -
Preheat oven to 200°C and line a baking sheet with parchment paper.
02 -
In a food processor, combine chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, baking powder, salt, and black pepper. Pulse until well combined but still slightly chunky.
03 -
Add olive oil, tahini, and lemon juice to the mixture, then pulse again until smooth and cohesive.
04 -
Using your hands, shape the mixture into small balls or patties, approximately 2-5 cm in diameter. Place them on the prepared baking sheet.
05 -
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crisp on the outside.
06 -
While falafel bakes, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, salt, and pepper in a medium bowl. Mix thoroughly until well incorporated.
07 -
Serve the warm falafel with tzatziki sauce on the side, accompanied by pita bread and fresh vegetables if desired.
# Notes:
01 -
For the best texture, ensure excess moisture is removed from both the chickpeas and grated cucumber.
02 -
The falafel mixture can be prepared in advance and refrigerated for up to 24 hours before baking.