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My review
Easy Baked Falafel with Cucumber-Yogurt Sauce
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Wyome
"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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Ingredients
1 h servings 250Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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
- 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.
- Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan.
- 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.
- 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.
- Serve falafel with yogurt sauce.
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Reviews
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Newest
2/22/2019
Made as written and these turned out excellent! No changes necessary.
7/28/2019
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 ...