Baked Falafel with Yogurt Sauce

Baked instead of fried, this recipe provides 289 kcal and 14g of protein, offering high fiber content and long-lasting satiety.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 200 g boiled chickpeas · 329 kcal in the whole recipe
• 1/2 onion · 20 kcal in the whole recipe
• 1/2 bunch parsley · 7 kcal in the whole recipe
• 20 g whole wheat flour · 74 kcal in the whole recipe
• 1 1/2 tsp olive oil · 71 kcal in the whole recipe
• 80 g Greek yogurt (for sauce) · 76 kcal in the whole recipe
• Cumin, coriander, garlic, salt

Method

1. Take out your food processor and put the chickpeas, onion, parsley, cumin, coriander, garlic, and salt inside.

   

2. Pulse the food processor in short bursts until the ingredients are coarsely chopped, not pureed.

   

3. Transfer the mixture into a large bowl and add the whole wheat flour.

   

4. Knead the mixture with your hands until combined; the consistency is right if it no longer sticks to your fingers.

   

5. Take walnut-sized pieces of the mixture and roll them between your palms to form small patties.

   

6. Line a baking tray with parchment paper and place the patties on it, leaving space between them.

   

7. Brush the olive oil over the patties using a pastry brush.

   

8. Preheat your oven to 200°C and place the tray on the middle rack.

   

9. Bake the patties for 20-25 minutes until the outsides turn golden brown.

   

10. Flip the patties halfway through the cooking time using a spatula.

    

11. Whisk the strained yogurt in a small bowl with a fork until smooth.

    

12. Serve the hot falafels from the oven with the yogurt sauce.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.