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Baked Falafel Balls with Yogurt Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizers
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Falafel:
  • 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
  • 1 small onion, chopped
  • 2 cloves garlic
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for spice)
  • 2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
  • 1 teaspoon baking powder
  • 2 tablespoons olive oil (for brushing before baking)
  • For the Yogurt Sauce:
  • 1/2 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon fresh dill or parsley, chopped
  • Salt and pepper to taste

Instructions
 

  • Step 1: Preheat Oven ; Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  • Step 2: Prepare Falafel Mixture : In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and cayenne. Pulse until a coarse, slightly chunky mixture forms.
  • Step 3: Add Flour and Baking Powder : Transfer mixture to a bowl. Mix in flour and baking powder. Let sit for 5 minutes to firm up.
  • Step 4: Shape Falafel Balls : Form mixture into 1–2 inch balls (about 16 balls). Place on the prepared baking sheet. Brush or spray lightly with olive oil.
  • Step 5: Bake : Bake for 25–30 minutes, flipping halfway through, until golden and crispy on the outside.
  • Step 6: Prepare Yogurt Sauce : While falafel bakes, mix Greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper in a small bowl. Chill until ready to serve.