Easy Falafel Patties with Cucumber Yogurt Dipping Sauce

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)


  • 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


  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
  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
  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.
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