Easy Baked Falafel with Cucumber-Yogurt Sauce

Easy Baked Falafel with Cucumber-Yogurt Sauce is a delicious and healthy dish that is perfect for any occasion. This dish is made with chickpeas, herbs, and spices, and is baked to perfection. The cucumber-yogurt sauce adds a refreshing and tangy flavor to the dish, making it a perfect summer meal.
Ingredients:

For the Falafel:

- 2 cups cooked chickpeas
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp olive oil

For the Cucumber-Yogurt Sauce:

- 1 cup plain Greek yogurt
- 1/2 cup diced cucumber
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky.
3. Add the flour and baking powder to the mixture and pulse until well combined.
4. Using your hands, form the mixture into small balls and place them on a baking sheet lined with parchment paper.
5. Brush the falafel balls with olive oil and bake for 20-25 minutes, or until golden brown and crispy.
6. While the falafel is baking, prepare the cucumber-yogurt sauce by combining the yogurt, cucumber, garlic, lemon juice, salt, and pepper in a small bowl.
7. Serve the falafel hot with the cucumber-yogurt sauce on the side.
This Easy Baked Falafel with Cucumber-Yogurt Sauce is a perfect appetizer or main dish for any occasion. The falafel is crispy on the outside and soft on the inside, with a delicious blend of herbs and spices. The cucumber-yogurt sauce adds a refreshing and tangy flavor to the dish, making it a perfect summer meal. This dish is vegetarian and gluten-free, making it a healthy and delicious option for everyone.
Type of dish: Vegetarian Appetizer
Main ingredients: Chickpeas, Cucumber, Yogurt