Baked Falafels with Cucumber-Yogurt Sauce Recipe

Name: Baked Falafels with Cucumber-Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 Oz. Size) Chickpeas; 2 Tablespoons All-purpose Flour; 2 Tablespoons Italian Parsley, Chopped; 2 cloves Garlic, Chopped; 1 teaspoon Cumin; 1 teaspoon Ground Coriander; 1 teaspoon Chili Powder; 1 teaspoon Paprika; 1/4 teaspoons Kosher Salt; 1/4 teaspoons Freshly Ground Black Pepper; Olive Oil, For Drizzling; 3 heads Romaine, Washed, Cut In Half; Vegetable Oil; Salt And Pepper; 1 cup Sour Cream; 1 cup Plain Greek Yogurt; 1 teaspoon Lemon Juice; 1 whole English Cucumber, Halved, Chopped; 1 whole Scallion, Sliced; 1 teaspoon White Vinegar; 2 cloves Garlic, Minced; 1/4 cups Feta Cheese, Crumbled; 1 teaspoon Lemon Zest; 1/2 teaspoons Oregano; Kosher Salt; Freshly Ground Pepper; Pita; Red Onion, Julienned; Tomatoes, Chopped

Servings: persons

1 can (15 Oz. Size) Chickpeas
2 Tablespoons All-purpose Flour
2 Tablespoons Italian Parsley, Chopped
2 cloves Garlic, Chopped
1 teaspoon Cumin
1 teaspoon Ground Coriander
1 teaspoon Chili Powder
1 teaspoon Paprika
1/4 teaspoons Kosher Salt
1/4 teaspoons Freshly Ground Black Pepper
Olive Oil, For Drizzling
3 heads Romaine, Washed, Cut In Half
Vegetable Oil
Salt And Pepper
1 cup Sour Cream
1 cup Plain Greek Yogurt
1 teaspoon Lemon Juice
1 whole English Cucumber, Halved, Chopped
1 whole Scallion, Sliced
1 teaspoon White Vinegar
2 cloves Garlic, Minced
1/4 cups Feta Cheese, Crumbled
1 teaspoon Lemon Zest
1/2 teaspoons Oregano
Kosher Salt
Freshly Ground Pepper
Pita
Red Onion, Julienned
Tomatoes, Chopped

1
For the falafels: Preheat oven to 400 degrees F. Combine all ingredients in a food processor, pulse until well combined (should be thick).
2
Form 9 equal-sized patties and place on a greased baking sheet.
3
Drizzle with olive oil and bake for about 15 to 18 minutes.
4
For the grilled romaine: Preheat outside grill.
5
Brush romaine stalks with vegetable oil.
6
Sprinkle with salt and pepper.
7
Grill romaine 5 minutes on both sides until a golden brown.
8
For the cucumber-yogurt sauce: Mix all ingredients in a bowl.
9
Set in fridge for at least 3 hours or overnight.
10
To serve: Place a spoonful of the cucumber-yogurt sauce on top of pita and spread.
11
Top pita with 3 falafels, tomatoes, lettuce, and red onions.
12
Serve immediately.
13
(Adapted from Can You Stay for Dinner?
14
and All Recipes.)

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 1 can (15 Oz. Size) Chickpeas, 2 Tablespoons All-purpose Flour, 2 Tablespoons Italian Parsley, Chopped, 2 cloves Garlic, Chopped, and more.

Yes, Baked Falafels with Cucumber-Yogurt Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Falafels with Cucumber-Yogurt Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions