Baked Herb Falafel with Cucumber-Yogurt Sauce
Crispy, herb-packed falafel baked to perfection, served with a cooling cucumber-yogurt sauce for a satisfying vegetarian meal. This middle eastern-inspired vegetarian (vegetarian) ready in about 47 minutes blends (15 oz), drained and rinsed chickpeas, finely chopped onion, chopped fresh parsley into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Herb Falafel with Cucumber-Yogurt Sauce take to make?
Total time is about 47 minutes (25 min prep + 22 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Baked Herb Falafel with Cucumber-Yogurt Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Baked Herb Falafel with Cucumber-Yogurt Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Herb Falafel with Cucumber-Yogurt Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Herb Falafel with Cucumber-Yogurt Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 22-minute recipe. Would bump up the spice level though.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
