Baked Falafel with Dill Yogurt Sauce
Make your own falafel at home rather than ordering take-out with this simple recipe for baked falafel with dill yogurt sauce served with pita or on top of a salad.
Servings: 4 servings
Calories: 275kcal
Ingredients
For the Falafel:
- 1 cup dried chickpeas Do not substitute canned chickpeas here
- 3 tablespoons tahini
- 3 tablespoons olive oil
- 1/2 cup packed fresh parsley
- 1/2 cup packed cilantro
- 1 cup large handful spinach leaves
- 1/3 cup chopped red onion
- 1 1/2 teaspoon cumin
- 2 tablespoons lemon juice
- 3 cloves garlic
- 1/4 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
For the Dill Yogurt Sauce:
- 1/2 cup plain full fat yogurt
- 1/4 cup fresh dill chopped
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Ground black pepper and sea salt to taste
To Serve:
- Lettuce tomatoes, feta cheese, cucumbers, olives, harissa
Instructions
- Place dried chickpeas in a small mixing bowl and cover with water. Allow to soak overnight in the fridge. After soaking, the volume of chickpeas will double to ~2 cups. When ready to make falafel, drain water and rinse.
- Preheat the oven to 350 degrees Fahrenheit.
- In a food processor, puree the tahini, oil, parsley, cilantro, spinach, onion, cumin, lemon juice, garlic, and paprika. Puree until greens are finely chopped, you want it to have the consistency of pesto.
- Add the chickpeas and pulse until mixture starts to stick together and chickpeas are minced, but not yet pureed. (You don't want to make hummus!)
- Use a spoon out bean mixture and use your hands to form into ~21/2 inch patties. Place patties on a baking sheet.
- Bake falafel for 30-40 minutes or until lightly browned.
- To make dill yogurt sauce, stir together all the ingredients until well mixed.
Nutrition
Serving: 1/4 recipe | Calories: 275kcal | Carbohydrates: 18.5g | Protein: 10g | Fat: 20g | Saturated Fat: 3.5g | Polyunsaturated Fat: 16.5g | Cholesterol: 4.5mg | Sodium: 490mg | Fiber: 4.5g | Sugar: 2.5g