My Baked Falafel is a lightened-up version of a Middle Eastern favorite. Baking at a high temperature creates a nice crispy exterior without having to fry. If you have an air-fryer, that also works great for these Baked Falafel. These bite-sized chickpea fritters are finger-food at it’s best. Kids and adults alike will enjoy dipping in Greek Yogurt Tzatziki Sauce.
- 1 cup cooked chickpeas (canned is fine just rinse and drain well)
- 1/4 cup chopped carrots
- 2 tablespoons chopped poblano pepper
- 2 teaspoons minced ginger
- 1/4 cup chopped onion
- 1 tablespoon dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon red wine vinegar
- 1/2 cup loosely packed cilantro leaves
- 2 teaspoons curry powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 egg
- 1 1/2 tablespoons olive oil
- 1/4 cup breadcrumbs
- 1/4 cup cornmeal
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- hot sauce or chili sauce , optional
- 1 recipe Tzatziki sauce (see Instructions below)
- Preheat oven to 425°F.
- Line baking sheet with silicon mat or parchment paper or grease lightly with oil.
- In a small bowl, stir together breadcrumbs, cornmeal, salt and baking soda. Set aside.
- Add remaining ingredients to a food processor. Pulse until ingredients are dispersed evenly and a fine texture. DO NOT puree until smooth; there should still be some texture.
- Empty contents into a bowl. Stir in breadcrumb mixture. Roll into balls, about a tablespoon each, and slightly flatten into discs on prepared pan. Leave about 1/2 inch between discs.
- Bake in preheated oven for 15 minutes.
- Flip and bake an additional 8-12 minutes or until lightly browned on both sides.
- While falafel are baking, prepare my Greek Yogurt Tzatziki Sauce recipe.
- Serve in a whole wheat wrap or pita or atop a salad with your favorite toppings such as lettuce, tomato and cucumber.
- Drizzle with Tzatziki and hot sauce if desired prior to serving.