Easy Baked Falafel with Cucumber-Yogurt Sauce

Easy Baked Falafel with Cucumber-Yogurt Sauce Try this Middle Eastern sandwich of chickpea and spice ‘meatballs,’ which are actually falafel that are oven-fried to keep their calorie count down. Serve with grilled pita wedges or pita pockets, diced tomatoes, shredded lettuce, and cucumber slices.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Yogurt Sauce:

Time Details

    PREP : 30 mins

    COOK : 30 mins

    TOTAL : 1 hr

    SERVING : 4

    YIELD : 4 servings

  • Coat a 9×13-inch metal baking pan with cooking spray and 1 tablespoon olive oil and place inside the oven. Preheat the oven to 375 degrees F (190 degrees C). C

  • Combine chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder in a food processor. Pulse until minced but not yet pasty. Transfer to a bowl and stir in flour and egg until fully incorporated.

  • Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan.

  • Bake in the preheated oven 15 to 20 minutes. Brush falafel with remaining olive oil and flip over. Continue baking until golden on both sides, 15 to 20 minutes more.

  • Meanwhile, combine yogurt, cucumber, lemon juice, and garlic in a bowl. Season with salt and cayenne pepper. Store in the refrigerator until ready to serve.

  • Serve falafel with yogurt sauce.

Per Serving: 250 calories; protein 8.2g; carbohydrates 29.4g; fat 11.5g; cholesterol 46.5mg; sodium 586.6mg.