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This oven-baked falafel with tzatziki dip transforms the usual deep-fried treat into a healthier, just as tasty option that goes perfectly with cool, tangy tzatziki. Baking gives you that nice crunchy outside while keeping the inside soft and packed with herbs, all without drowning everything in oil.
I came up with this dish when I was craving Mediterranean food but didn't want to go out. After trying the baking method instead of frying, my family now asks for these falafels every week during our Mediterranean dinner nights.
What You'll Need
- Chickpeas give you protein and the right texture try to find canned ones that aren't too soft
- Fresh parsley and cilantro make that bright green color and fresh taste don't throw away the stems, they pack extra flavor
- Garlic and onion build the flavor base always go with fresh garlic instead of the jarred stuff
- Cumin and coriander bring that real Middle Eastern taste warm them up first to make them smell amazing
- Baking powder makes the baked version fluffier inside
- Tahini keeps everything together and adds nutty flavor pick one that's smooth without separation
- Greek yogurt makes the tzatziki creamy whole milk version tastes best
- Cucumber gives the sauce its fresh crunch English cucumbers work better since they're less watery
How To Make Baked Falafel with Tzatziki Sauce
- Mix everything up
- Throw chickpeas, herbs, flavorings, and spices into your food processor. Give it a few quick pulses until it's mixed but still chunky. You should be able to squeeze it together, but you want to see little bits of herbs that'll give bursts of flavor when you bite in.
- Shape your falafels
- Dump the mixture into a bowl and mix in tahini and olive oil with your hands. This gets everything evenly spread without mushing it too much. Grab about two tablespoons of mix and gently press into patties around half an inch thick. Making them flatter helps them cook more evenly and get crispier edges.
- Bake them up
- Put the patties on a baking sheet lined with parchment paper, keeping them about an inch apart. Cook at 400°F for 25 minutes, and flip them carefully halfway through. They should turn golden brown outside but stay moist inside. Let them sit for 5 minutes after baking so they firm up nicely.
- Whip up the tzatziki
- While your falafels are in the oven, mix yogurt with grated cucumber that you've squeezed dry. Don't skip the squeezing part or your sauce will get watery. Add some crushed garlic, lemon juice, and salt, then put it in the fridge so all the flavors can mix together.
Fresh herbs really make all the difference in good falafel. One time during a big snowstorm, I had to use dried herbs because I couldn't get to the store, and wow, it wasn't the same at all. The bright color and smell you get from fresh parsley and cilantro just can't be matched. My daughter actually helps me grow these herbs in our garden specifically for when we make falafel.
Prep In Advance
You can mix everything up to a day ahead and keep it in the fridge. This actually makes it taste better since the spices have time to blend together. You can also shape the patties and freeze them uncooked on a tray, then put them in a freezer bag for up to 3 months. When you want to eat them, just bake from frozen and add about 5-7 extra minutes to the cooking time.
Ways To Enjoy
Turn these falafels into a full meal by making a Mediterranean bowl with quinoa or couscous on the bottom. Add cucumber slices, small tomatoes, olives, and a little olive oil drizzled on top. For the classic way to eat them, stuff them in warm pita bread with tzatziki, lettuce, and thin-sliced red onion. They're also great as finger food at parties with the tzatziki on the side for dipping.
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A Bit Of History
Falafel goes way back in Middle Eastern history, with Egyptians making it from fava beans and folks in Lebanon, Syria and nearby areas using chickpeas instead. This baked version keeps all the traditional flavors but changes how it's cooked. In the Middle East, falafel is typically street food, wrapped in thin bread with veggies and tahini sauce. Adding tzatziki brings in some Greek influence, making a tasty mix of Mediterranean cooking styles that shows how these cultures share food traditions.
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Frequently Asked Questions
- → Can I prepare the falafel mix earlier?
Absolutely! You can mix the ingredients up to a day in advance and keep them in the fridge in a sealed container. This actually enhances the flavors. Just shape and bake them when you're ready to cook.
- → Are these gluten-free?
Yes, the falafel patties themselves don't use any gluten since they're made from chickpeas. Just make sure your baking powder is gluten-free, and choose gluten-free bread if serving with wraps.
- → Can I swap canned chickpeas for dried ones?
Totally! Use about 1 cup of dried chickpeas, soak them overnight, then drain thoroughly before blending. No need to cook them first—soaking and baking will do the trick.
- → How do I store extra falafel?
Let them cool completely, then store in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for about 10 minutes to make them crispy again. Keep the tzatziki in the fridge separately for two days max.
- → Can I freeze them for later?
Definitely! Once baked and cooled, freeze in a single layer on a tray before moving them to a freezer bag. They keep for about 3 months. To reheat, bake straight from frozen at 375°F for 15-20 minutes until hot and crisp.
- → What can I use if I dislike cilantro?
If cilantro's not your thing, just double the parsley or try swapping it with fresh mint or dill. You'll get a different but still tasty flavor.