89% would make again
Baked Falafel And Tzatziki Sauce
featured in Falafel 2 Ways : Classic And Baked
for 16 falafels
- 2 ½ cups dried chickpea (500 g)
- 8 cups water (2 L)
- ½ bunch fresh parsley
- ¼ bunch fresh cilantro
- ¼ bunch fresh mint
- 5 cloves garlic, halved, divided
- 1 onion, roughly chopped
- 1 teaspoon paprika
- 2 ¼ teaspoons cumin, divided
- 2 teaspoons ground coriander
- 1 teaspoon baking soda
- 1 tablespoon toasted sesame seed
- salt, to taste
- pepper, to taste
- olive oil, to brown falafel
- 1 cucumber, peeled
- 1 ¼ cups greek yogurt (305 g)
- 2 tablespoons fresh mint
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Calories 153
- Fat 4g
- Carbs 21g
- Fiber 4g
- Sugar 5g
- Protein 7g
Estimated values based on one serving size.
- Soak the chickpeas in the water for at least one night, ensuring that the chickpeas are fully submerged.
- Drain the chickpeas in a colander. Line a baking sheet with paper towels and add the chickpeas. Cover with more paper towels and let dry for at least 2 hours.
- Preheat oven to 350°F (180 °C).
- Add the dried chickpeas, parsley, cilantro, coriander, mint, 5 cloves of garlic, onion, paprika, 2 teaspoons of cumin, ground coriander, baking soda, toasted sesame seeds, salt and pepper, in a blender and blend until smooth.
- Use your hands to form falafel the size of a ping pong ball.
- Place them on a parchment paper-lined baking sheet.
- Brush the falafel with olive oil.
- Bake for about 25-30 minutes.
- To prepare the tzatziki, cut a cucumber in fourths and remove the seeds.
- Use a box grater to grate the cucumber into a bowl.
- Salt the grated cucumber and let sit for 5 minutes.
- Place the salted cucumber into a sieve and press down with a spatula to remove excess liquid.
- Mix the grated cucumber with Greek yogurt, 2 tablespoons of mint, the minced garlic cloves, 1 tablespoon of olive oil, lemon juice, salt and pepper.
- Serve the falafel with the tzatziki.