✨ Fresh, Herby Falafel Salad | Easy Homemade Falafel Bowl ✨

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

Soak chickpeas in water overnight until doubled in size.

Preheat oven to 400°F (200°C).

Drain and rinse chickpeas, then add to a food processor.

Add onion, garlic, parsley, cumin, coriander, salt, and pepper to the food processor.

Pulse until a coarse mixture forms, scraping down sides as needed.

Transfer mixture to a bowl and fold in flour and baking powder until combined.

Form mixture into small balls or patties and place on a baking sheet lined with parchment paper.

Drizzle or spray tops with olive oil to help them crisp.

Bake for 25-30 minutes, flipping halfway, until golden and firm.

Meanwhile, prepare tzatziki by grating cucumber and squeezing out excess moisture.

Mix cucumber with yogurt, lemon juice, dill, mint, salt, and pepper in a bowl.

Serve baked falafel warm with tzatziki on the side.

Cooking Techniques

Spice Level:

Allergens