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Easy Falafel Patties with Cucumber Yogurt Dipping Sauce

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About recipe

This Middle Eastern food is made of smashed chickpeas, herbs, and spices that are formed into small patties and baked or fried. Falafel can be added to a wrap, pitas, salad, or enjoyed as is.

Ingredients (serves 1)

Falafel:

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 small red onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 2 teaspoons ground cumin
  • Salt and pepper to taste
  • 1/4 cup flour

Yogurt Dipping Sauce:

  • 2 cups plain, non-fat Greek yogurt
  • 1/2 cucumber
  • 1 teaspoon fresh dill, chopped (or 1/2 teaspoon dried)
  • 1/2 lemon, juice, and zest

Preparation

  1. Preheat the oven to 375° F.
  2. In a food processor, combine the chickpeas,
    onion, garlic, parsley, cilantro, cumin, salt, and
    pepper. Pulse until a thick, paste-like
    consistency is formed.
  3. Remove the mixture from the food processor
    and place in a mixing bowl. Slowly add the flour,
    a few tablespoons at a time to create a
    “dough.”
  4. Stop adding the flour once the dough is at a
    consistency where it holds together and is not
    crumbly. You may not use the whole 1/4 cup of
    flour.
  5. Form small balls of falafel (about 2 tablespoons
    each) and flatten into patties.
  6. Line a baking sheet with aluminum foil and
    spray with nonstick spray. Place the falafel on
    the tray and bake for 25-30 minutes, carefully
    flipping the falafel halfway through baking. You
    want a golden-brown color on both sides.
  7. For the cucumber yogurt dipping sauce, start by
    grating the cucumber. Place the grated
    cucumbers in the center of a few paper towels
    and ring them out to remove some of the
    natural water.
  8. Add the cucumbers to a bowl with the yogurt,
    dill, lemon juice, and lemon zest. Mix to
    combine. Season with salt and pepper to taste.
    Compiled

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