Save A healthier baked twist on a Mediterranean classic — crispy falafel served with cool yogurt sauce.
I first tried baking falafel after searching for easier ways to enjoy this Middle Eastern favorite in my own kitchen. The results were crispy on the outside and soft inside — just as delicious as traditional, but with less oil.
Ingredients
- Falafel: 1 can chickpeas, drained, 2 cloves garlic, ¼ cup fresh parsley, 1 tsp cumin, 2 tbsp flour (or chickpea flour), Salt to taste
- Sauce: ½ cup plain yogurt or tzatziki
Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C).
- Blend Falafel Ingredients:
- Blend chickpeas, garlic, parsley, cumin, and salt in a food processor until coarse.
- Add Flour & Shape:
- Mix in flour and form into small balls or patties.
- Bake:
- Place on a greased baking sheet and bake 20 minutes, flipping halfway.
- Serve:
- Serve with tzatziki on the side or in a pita.
Save Serving baked falafel always reminds me of family get-togethers — everyone reaching for seconds, enjoying crunchy bites and conversation.
Required Tools
Food processor, baking sheet, spatula
Allergen Information
Contains dairy (in yogurt sauce) and wheat (in flour). Use GF flour if needed.
Nutritional Information
Calories: 270, Total Fat: 9 g, Carbohydrates: 30 g, Protein: 10 g per serving
Save Baked falafel with yogurt sauce brings a healthy twist to a classic favorite — perfect for busy weeknights and sharing.
Recipe Guide
- → Can I use dried chickpeas instead of canned?
Yes, but make sure to soak and cook dried chickpeas fully before blending for best texture.
- → Is pan-frying an option for this dish?
Pan-frying works well for extra crispiness but adds more oil. Baking keeps it lighter.
- → Can I make this vegan?
Use plant-based yogurt instead of dairy to create a vegan-friendly sauce.
- → What flour alternatives are best for gluten-free needs?
Chickpea flour or any gluten-free blend will work to bind the falafel mixture.
- → How should leftovers be stored?
Store falafel in an airtight container in the fridge for up to three days; reheat in the oven.