Baked Falafel with Tzatziki Sauce Fresh and Savory Dish

Ingredients

• 15 oz chickpeas, drained and rinsed
• 0.5 cup fresh parsley, chopped
• 0.5 cup fresh cilantro, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 0.25 cup whole wheat flour (or breadcrumbs)
• 1 cup Greek yogurt (or dairy-free yogurt)
• 0.5 cucumber grated and drained
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped (or mint)
• to taste salt and pepper

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, pepper, lemon juice, and olive oil. Pulse until a coarse mixture forms.
3. Add the flour (or breadcrumbs) to the mixture and pulse a couple of times until combined. The dough should hold together but not be overly sticky; adjust with more flour if necessary.
4. Using your hands, shape the mixture into small balls or patties, approximately the size of a golf ball. Place them on the prepared baking sheet, spaced apart.
5. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crispy on the outside.
6. While the falafel bakes, prepare the tzatziki sauce by mixing the Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, salt, and pepper in a bowl. Adjust seasoning to taste.
7. Remove the falafel from the oven and let cool for a few minutes before serving.