Sheet Pan Falafel with Tzatziki Sauce

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Oven-baked falafel made from chickpeas, herbs, and spices served with a cooling homemade tzatziki sauce. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs canned chickpeas, fresh parsley leaves, fresh cilantro leaves 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.

Ingredients

• 1 15-oz can, drained and rinsed canned chickpeas
• 1/2 cup, packed fresh parsley leaves
• 1/4 cup, packed fresh cilantro leaves
• 1 small, roughly chopped yellow onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking powder
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup Greek yogurt
• 1/2 small, grated and squeezed dry cucumber
• 1 tbsp lemon juice
• 1 tbsp, chopped fresh dill
• 1/4 tsp for tzatziki salt
• 1/8 tsp for tzatziki black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. In a food processor, combine 1 15-oz can drained chickpeas, 1/2 cup fresh parsley leaves, 1/4 cup fresh cilantro leaves, 1 small roughly chopped yellow onion, and 3 minced garlic cloves. Pulse until coarsely blended but not pureed.
2. Step 2: Transfer mixture to a bowl and stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp baking powder, 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until combined.
3. Step 3: Form the mixture into 12 small patties about 2 inches in diameter and place them on a parchment-lined baking sheet. Brush each with 2 tbsp olive oil evenly.
4. Step 4: Bake for 20-25 minutes, flipping halfway through, until the falafel are golden brown and firm to the touch.
5. Step 5: Meanwhile, prepare tzatziki by mixing 1/2 cup Greek yogurt, 1/2 grated and squeezed cucumber, 1 tbsp lemon juice, 1 tbsp chopped fresh dill, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl.
6. Step 6: Serve the warm falafel with a dollop of tzatziki sauce.