Baked Falafel with Cucumber Dill Yogurt

falafel 2

Cucumber Dill Yogurt Ingredients:

  • 3/4 c or 1 small container of plain greek yogurt
  • 1/3 cup cucumber, peeled/grated (or chopped finely)
  • 1 garlic clove minced
  • 1 t dill (dried or fresh)
  • 1/2 t garlic powder
  • salt and pepper to taste

Falafel Ingredients: 

  • 1 can garbanzo beans/chickpeas, drained and rinced
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 c fresh parsley, loosely packed
  • 1 t fresh cilantro
  • 1 egg
  • 2 t cumin
  • 1 t salt
  • 1/4 t ground pepper
  • 1 t lemon juice
  • 1 t baking powder
  • 1 T olive oil
  • 3/4 c bread crumbs

Cucumber Dill Yogurt Directions:

  • Combine all ingredients in a bowl
  • Cover and chill for at least 30 minutes

Falafel Directions:

  • Preheat oven to 400F
  • Place onion, garlic, parsley, cilantro in a small food processor
  • Add chickpeas to food processor and pulse until chopped and combined but not pureed
  • In a separate bowl, combine egg, cumin, salt, pepper, lemon juice, baking powder, and olive oil
  • Combine chickpea mixture with egg mixture
  • Add breadcrumbs to the mixture and form into about 12 small patties
  • Place on non-stick foil lined baking sheet and bake for 10 minutes
  • Flip once and bake for another 10 minutes

This is great with an arugula feta salad or in a pita with cucumbers/tomatoes








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