Crispy on the outside. Fluffy on the inside. This baked falafel recipe turns a pantry staple – garbanzo beans (chickpeas!) – into a quick and delicious lunch. Follow the steps below to get this easy meal on the table fast.
1. Let’s start with the creamy, cool Tzatziki sauce. Chop up the cucumbers and add to Greek yogurt. If you can’t find one large cucumber at the grocery store, swap in those cute little mini cukes – they work just as well.
2. Mix lemon juice (don’t forget to remove the pits before squeezing), onion powder, and salt (to taste) with the yogurt and cucumber. Once combined, refrigerate. The flavors will come together while you prep the falafel.
3. Grab the food processor and dump in: a can of drained chickpeas, an egg, garlic powder, onion powder, oregano leaves, cumin and a hint of salt. Press “go” and blend until smooth. Blend with olive oil and transfer mixture to a bowl. No food processor? Try a blender or mash the chick pea mixture in a large bowl using two forks.
4. Combine mixture with flour, baking powder and fresh-chopped parsley. No fresh herbs on hand? Dried parsley does the trick too.
5. All mixed! Grab a helping hand if you’ve got one (kids work great here) and shape chickpea mixture into 12 patties.
6. We’re ready to bake. Tip: oil parchment paper/foil/sheet pan for no-mess cleanup. Bake at 400 degrees F for 20 minutes or until golden brown.
7. These babies are gorgeous – and done!
8. Once cooled, baked falafel are ready to stuff into pita pockets with your favorite toppings. We love: sliced cucumber, chopped red pepper, crisp lettuce or thinly sliced red onion.
Got a pantry full of chickpeas? Here are a few more recipes that are low on prep and big on flavor - to put that protein-packed staple to good use.