Easy Baked Falafel with Cucumber-Yogurt Sauce
Description
Try this classic Middle Eastern sandwich makeover, with falafel that are oven-baked to keep the calorie count down.
Ingredients
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cooking spray
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2 tablespoons olive oil, divided
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1 (15 ounce) can chickpeas, drained and rinsed
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3/4 onion, diced
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1/4 cup packed chopped fresh cilantro
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1/4 cup packed chopped fresh parsley
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3 cloves garlic, smashed
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1 small lemon, zested
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1/2 teaspoon ground cumin
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1/2 teaspoon kosher salt
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1/2 teaspoon red pepper flakes
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1/2 teaspoon baking powder
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1/3 cup all-purpose flour
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1 egg, beaten
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1/2 cup plain Greek yogurt
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1/4 cup seeded and minced cucumber, squeezed dry
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2 teaspoons fresh lemon juice
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1 teaspoon minced garlic
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salt to taste
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1 pinch cayenne pepper, or to taste
Directions
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.