Baked Herb Falafel with Cucumber-Yogurt Sauce

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy, herb-packed falafel baked to perfection, served with a cooling cucumber-yogurt sauce for a satisfying vegetarian meal. This Middle Eastern-inspired vegetarian recipe, ready in about 47 minutes, pairs chickpeas, onion, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 22 min Serves 4 Middle Eastern cuisine 280 cal/serving

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Ingredients

1 can (15 oz), drained and rinsed chickpeas
1/2 cup, finely chopped onion
1/4 cup, chopped fresh parsley
2 tbsp, chopped fresh cilantro
2 cloves, minced garlic
1 tsp cumin
1/2 tsp paprika
2 tbsp all-purpose flour
1 tbsp olive oil
1/2 cup yogurt
1/2 cup, grated and squeezed dry cucumber
1 tbsp, chopped fresh dill

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Instructions

Step 1: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: Pulse chickpeas, onion, 1/4 cup chopped parsley, 2 minced garlic cloves, cumin, paprika, and 2 tbsp chopped cilantro in a food processor until finely chopped but not pureed (about 1 minute).
Step 3: Transfer mixture to a bowl, add 2 tbsp flour and 1 tbsp olive oil, then mix until combined and holds shape when pressed.
Step 4: Form 12 equal portions, flatten slightly into 1-inch patties, and place on baking sheet.
Step 5: Bake for 20-22 minutes, flipping once halfway, until golden and crisp on edges.
Step 6: While falafel bakes, whisk together yogurt, grated cucumber, 1 tbsp chopped dill, and a pinch of salt until smooth.
Step 7: Serve warm falafel with yogurt sauce drizzled on top and remaining chopped parsley for garnish.