Baked Falafel with Yogurt Sauce

By baking the falafels with a light brush of olive oil instead of deep-frying them, we slash the fat content while keeping them wonderfully crispy outside and tender inside.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (3 servings), not per serving.

• 180g dried chickpeas (soaked overnight and drained) · 641 kcal in the whole recipe
• 1 small onion, chopped · 24 kcal in the whole recipe
• 2 cloves garlic · 9 kcal in the whole recipe
• 1/2 cup fresh parsley · 11 kcal in the whole recipe
• 1.5 tablespoons olive oil · 180 kcal in the whole recipe
• 1 teaspoon cumin · 11 kcal in the whole recipe
• 1/2 teaspoon baking powder · 2 kcal in the whole recipe
• Salt and black pepper to taste
• 200g plain yogurt · 120 kcal in the whole recipe
• 1 tablespoon tahini · 95 kcal in the whole recipe
• 1 tablespoon lemon juice · 3 kcal in the whole recipe

Method

1. Process the soaked chickpeas, onion, garlic, parsley, cumin, baking powder, salt, pepper, and half of the olive oil in a food processor until a coarse paste forms.

   

2. Shape the mixture into 12 small patties, place them on a baking sheet lined with parchment paper, and brush with the remaining olive oil.

   

3. Bake in a preheated oven at 200°C (400°F) for 20-25 minutes, turning halfway through, until golden and crispy.

   

4. Whisk the yogurt, tahini, and lemon juice in a small bowl until smooth, and serve alongside the warm falafels.

   

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