Round 2 Recipe - Baked Falafel with Yogurt Sauce

Name: Round 2 Recipe - Baked Falafel with Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups leftover chick pea salad; 1/2 teaspoon red pepper flakes; 1/2 teaspoon ground cumin; 3 tablespoons all-purpose flour; 1 teaspoon baking powder; Nonstick cooking spray; 1/2 cup plain yogurt; 1 teaspoon hot sauce; 2 teaspoons freshly chopped parsley leaves; 1/4 teaspoon ground cumin; 2 (19-ounce) cans chick peas, drained and rinsed; 1 carrot, grated; 1/2 red onion, diced; 1/2 green bell pepper, diced; 1/4 cup lemon juice; 2 tablespoons olive oil; Salt and freshly ground black pepper; 1/4 cup freshly chopped parsley leaves

Servings: persons

2 cups leftover chick pea salad
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons all-purpose flour
1 teaspoon baking powder
Nonstick cooking spray
1/2 cup plain yogurt
1 teaspoon hot sauce
2 teaspoons freshly chopped parsley leaves
1/4 teaspoon ground cumin
2 (19-ounce) cans chick peas, drained and rinsed
1 carrot, grated
1/2 red onion, diced
1/2 green bell pepper, diced
1/4 cup lemon juice
2 tablespoons olive oil
Salt and freshly ground black pepper
1/4 cup freshly chopped parsley leaves

1
Preheat oven to 400 degrees F. Place a baking sheet in to the oven.
2
Combine all falafel ingredients, including the chick pea salad, in the bowl of a food processor fitted with the blade attachment.
3
Pulse mixture until coarsely ground.
4
Using your hands, form the falafel mixture into balls about the size of walnuts and set aside.
5
If the falafel mixture sticks to your hands dip them in cold water in between rolling each ball.
6
Remove the baking sheet from the oven and spray with nonstick cooking spray.
7
Place the falafel onto the sheet pan and bake for 15 to 20 minutes, turning halfway through the cooking, to brown on both sides.
8
Place on a serving platter and serve with yogurt sauce on the side.
9
For Yogurt Sauce:
10
Add all the sauce ingredients to a small bowl and combine well.
11
Combine all ingredients in a large mixing bowl and toss to combine.

200

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.

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 18 ingredients. The key ingredients include: 2 cups leftover chick pea salad, 1/2 teaspoon red pepper flakes, 1/2 teaspoon ground cumin, 3 tablespoons all-purpose flour, and more.

Yes, Round 2 Recipe - Baked Falafel with 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!