Easy Baked Falafel with Cucumber-Yogurt Sauce

Try this classic Middle Eastern sandwich makeover, with falafel that are oven-baked to keep the calorie count down.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 250 Calories

Ingredients

• 1 egg, beaten
• salt to taste
• 2 teaspoons fresh lemon juice
• 1 teaspoon minced garlic
• 1 pinch cayenne pepper, or to taste
• 2 tablespoons olive oil, divided
• cooking spray
• 1 small lemon, zested
• 3 cloves garlic, smashed
• 1 (15 ounce) can chickpeas, drained and rinsed
• 0.5 teaspoon baking powder
• 0.33333334326744 cup all-purpose flour
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon ground cumin
• 0.5 teaspoon kosher salt
• 0.5 cup plain Greek yogurt
• 0.25 cup packed chopped fresh cilantro
• 0.75 onion, diced
• 0.25 cup packed chopped fresh parsley
• 0.25 cup seeded and minced cucumber, squeezed dry

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

Serve falafel with yogurt sauce.