Fácil falafel al horno con salsa de yogur para sorprender al paladar

Ingredientes

• 1 cup Dried chickpeas (Soak overnight for best texture)
• 1 cup Fresh parsley (Adds vibrant color and brightness)
• 1 cup Fresh cilantro (Complements parsley with zesty flavor)
• 2 cloves Garlic (Provides rich, savory depth)
• 1 teaspoon Ground cumin (Gives warm, earthy flavor)
• 1 teaspoon Ground coriander (Adds citrusy undertones)
• 1 teaspoon Baking powder (Keeps falafel light and tender)
• 1 teaspoon Salt (Enhances natural flavors)
• 2 tablespoons Olive oil (For brushing before baking)
• 1 cup Plain Greek yogurt (Thick and creamy base)
• 2 tablespoons Fresh lemon juice (Adds bright acidity)
• 1 tablespoon Fresh dill (Infuses dip with tangy flavor)
• 1 clove Garlic (Minced finely for subtle zing)
• to taste Salt and pepper (For seasoning)

Preparación

1. 1

   --- Preparation ---

2. 2

   Preheat your oven to 375°F and line a baking sheet with parchment paper.

3. 3

   Drain soaked chickpeas and pulse in a food processor with parsley, cilantro, garlic, cumin, coriander, baking powder, and salt until a coarse mixture forms.

4. 4

   Scoop tablespoon-sized portions and shape into balls or patties, placing them on the baking sheet about 1-inch apart.

5. 5

   Lightly brush each falafel ball with olive oil.

6. 6

   Bake at 375°F for 20–25 minutes, flipping halfway through.

7. 7

   --- Yogurt Dip ---

8. 8

   In a small bowl, whisk Greek yogurt with lemon juice, dill, minced garlic, salt, and pepper until smooth.

9. 9

   Refrigerate the dip for at least 15 minutes before serving.

10. 10

    Serve falafel on a platter with the chilled yogurt dip.