Easy Baked Falafel with Cucumber-Yogurt Sauce
Recipe by Wyome from allrecipes.com
Dinner,Lunch 60 Mins.
Ingredients
4
4 servings
- •cooking spray
- •2 tablespoons olive oil, divided
- •1 (15 ounce) can chickpeas, drained and rinsed
- •¾ onion, diced
- •¼ cup packed chopped fresh cilantro
- •¼ cup packed chopped fresh parsley
- •3 cloves garlic, smashed
- •1 small lemon, zested
- •½ teaspoon ground cumin
- •½ teaspoon kosher salt
- •½ teaspoon red pepper flakes
- •½ teaspoon baking powder
- •⅓ cup all-purpose flour
- •1 egg, beaten
- •½ cup plain Greek yogurt
- •¼ cup seeded and minced cucumber, squeezed dry
- •2 teaspoons fresh lemon juice
- •1 teaspoon minced garlic
- •salt to taste
- •1 pinch cayenne pepper, or to taste
Instructions
- Coat a 9x13-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.
Nutritional Facts
Per 4 servings
- Calories: 250
- Carbohydrate: 29g
- Fat: 12g
- Fiber: 4g
- Protein: 8g
- Sugar: 2g
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