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Easy Baked Falafel with Cucumber-Yogurt Sauce

Rated as 4.67 out of 5 Stars

"Try this Middle Eastern sandwich of chickpea and spice 'meatballs,' which are actually falafel that are oven-fried to keep their calorie count down. Serve with grilled pita wedges or pita pockets, diced tomatoes, shredded lettuce, and cucumber slices."
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1 h servings 250
Original recipe yields 4 servings


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  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
  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.
  3. Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan.
  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.
  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.
  6. Serve falafel with yogurt sauce.

Nutrition Facts

Per Serving: 250 calories; 11.5 29.4 8.2 47 587 Full nutrition

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Read all reviews 2
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Made as written and these turned out excellent! No changes necessary.

Really good flavor, mine didn’t stay round but it’s to be expected for some flattening to occur on a baking sheet. Fits better in a pita anyway. I didn’t make the yogurt sauce because I had my ...