| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
- 2 cucumbers, roughly chopped
- 1 cup chopped fresh mint
- 2 cloves garlic, chopped
- 1 cup nonfat Greek yogurt
- Kosher salt
Instructions
- For the falafel: Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
- 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.
- 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.
- Serve the falafel garnished with a dollop of raita.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 466 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 14 g |
| Sugar | 10 g |
| Protein | 23 g |
| Cholesterol | 33 mg |
| Sodium | 857 mg |
Reviews
Great flavor in the falafel, but definitely missing the crunch of fried falafel. Push through missing the crunch because it is much healthier this way. I agree with the previous reviewer who said that you need to add salt to the batter.
Best recipe!
I am obsessed with falafel. And for being baked, I thought these were pretty darn good. I used whole wheat flour instead of chickpea flour (after a google search, I found whole wheat was a decent replacement and is what I had on hand). Also, I added 1 tsp of kosher salt to the batter as it certainly needed seasoned in addition to the flaked salt on top. Served in pitas with the sauce, veg and feta, yum!