Sheet Pan Mediterranean Falafel with Tzatziki Drizzle
Oven-baked falafel infused with fragrant herbs and spices, served with a cooling cucumber-yogurt tzatziki sauce. This Mediterranean-inspired vegan recipe (vegetarian), ready in about 40 minutes, pairs canned chickpeas, fresh parsley, fresh cilantro 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 can (15 oz), drained and rinsed canned chickpeas
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tsp ground cumin
- 1 tsp ground coriander
- 3 minced garlic cloves
- 1/2 cup finely chopped red onion
- 3 tbsp all-purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup plain Greek yogurt
- 1/2 cup grated and drained cucumber
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your oven to 425°F and line a sheet pan with parchment paper. In a food processor, combine 1 can (15 oz) drained chickpeas, 1/2 cup chopped parsley, 1/4 cup chopped cilantro, 2 tsp ground cumin, 1 tsp ground coriander, 3 minced garlic cloves, 1/2 cup finely chopped red onion, 3 tbsp all-purpose flour, 1/2 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Pulse until a coarse dough forms, scraping down sides as needed.
- Step 2: Using your hands, form the mixture into 16 small patties, roughly 2 inches wide. Place them evenly spaced on the prepared sheet pan. Brush each patty with 2 tbsp olive oil to help crisp the exterior.
- Step 3: Bake the falafel for 20-25 minutes, flipping once halfway through, until golden brown and firm to the touch.
- Step 4: Meanwhile, prepare the tzatziki by mixing 1/2 cup plain Greek yogurt with 1/2 cup grated and drained cucumber, 1 tbsp lemon juice, and 1 tbsp chopped fresh dill. Season with salt to taste.
- Step 5: Serve the warm falafel drizzled with tzatziki sauce and garnish with extra parsley if desired.
Frequently asked questions
How long does Sheet Pan Mediterranean Falafel with Tzatziki Drizzle take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Mediterranean Falafel with Tzatziki Drizzle?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep canned chickpeas from drying out.
Can I substitute ingredients in Sheet Pan Mediterranean Falafel with Tzatziki Drizzle?
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 Sheet Pan Mediterranean Falafel with Tzatziki Drizzle 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 Sheet Pan Mediterranean Falafel with Tzatziki Drizzle 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.
