In a food processor, combine the chickpeas,
onion, garlic, parsley, cilantro, cumin, salt, and
pepper. Pulse until a thick, paste-like
consistency is formed.
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
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
Form small balls of falafel (about 2 tablespoons
each) and flatten into patties.
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.
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
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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