Baked Falafel with Greek Yogurt Cucumber Raita

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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Ingredients

Falafel:

Nonstick cooking spray, for the baking sheet

Two 15-ounce cans chickpeas, drained and rinsed 

1/2 cup fresh cilantro leaves 

1/2 cup fresh parsley leaves 

1/2 cup tahini 

2 teaspoons sesame seeds 

1 teaspoon chili powder 

1 teaspoon ground coriander 

1 teaspoon ground cumin 

4 cloves garlic 

1 large egg 

1/2 cup chickpea flour 

Zest and juice of 1 Meyer lemon 

Flaky sea salt 

Raita Yogurt Sauce:

2 cucumbers, roughly chopped

1 cup chopped fresh mint 

2 cloves garlic, chopped 

1 cup nonfat Greek yogurt 

Kosher salt 

Directions

  1. For the falafel: Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
  2. Add the chickpeas to a food processor along with the cilantro, parsley, tahini, sesame seeds, chili powder, coriander, cumin, garlic and egg. Process until a paste is formed. Place in a bowl and add the chickpea flour, a little at a time, mixing just to incorporate. Mix in the lemon zest and juice. Using a small cookie scoop, form balls and evenly space on the baking sheet. Lightly press the falafel balls, then sprinkle with flaky sea salt. Bake until crispy, around 20 minutes.
  3. For the raita yogurt sauce: Pulse the cucumbers, mint and garlic in a food processor a few times, then add the yogurt and puree. Season to taste with salt.
  4. Serve the falafel garnished with a dollop of raita.