Easy Baked Falafel With Yogurt Dip That Will Wow Your Tastebuds

Ingredients

• 200 g (1 cup)dried chickpeas
• 30 g (1 cup)fresh parsley
• 16 g (1 cup)fresh coriander
• 2 clovesgarlic
• 1 teaspoonground cumin
• 1 teaspoonground coriander
• 1 teaspoonbaking powder
• 1 teaspoonsalt
• 30 ml (2 tablespoons)olive oil
• 245 g (1 cup)plain Greek yoghurt
• 30 ml (2 tablespoons)fresh lemon juice
• 1 tablespoonfresh dill
• 1 clovegarlic, finely minced
• to tastesalt and pepper

Instructions

1. 1

   Heat the oven

   Heat the oven to 190°C (375°F) and line a baking tray with baking parchment.

2. 2

   Mix the falafel

   Drain the soaked chickpeas. Pulse them in a food processor with the parsley, coriander, two garlic cloves, cumin, ground coriander, baking powder and 1 teaspoon of salt until the mixture is coarse.

3. 3

   Shape the patties

   Scoop tablespoon-sized portions and shape them into balls or patties. Arrange them on the prepared tray about 2.5 cm (1 inch) apart.

4. 4

   Brush with oil

   Brush each falafel lightly with olive oil.

5. 5

   Bake until golden

   Bake at 190°C (375°F) for 20–25 minutes, turning the falafel halfway through.

6. 6

   Mix the dip

   In a small bowl, whisk the Greek yoghurt with the lemon juice, dill, minced garlic, and salt and pepper to taste until smooth.

7. 7

   Chill the dip

   Refrigerate the dip for at least 15 minutes before serving.

8. 8

   Serve together

   Arrange the falafel on a platter and serve with the chilled yoghurt dip.

What is falafel?

Falafel is a Middle Eastern dish made from ground chickpeas or other pulses, often mixed with herbs and spices and shaped into small patties or balls. It is commonly fried, while this version is baked with a light coating of olive oil.

Soaked dried chickpeas give the mixture its characteristic coarse texture, while parsley, coriander and warm spices bring freshness and depth. The cool lemon-and-dill yoghurt makes a creamy counterpoint.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 5g protein, 15g carbs, 4g fat.

The chickpeas provide most of the carbohydrates and some of the protein, while the olive oil and Greek yoghurt contribute much of the fat. Serve a portion with a generous salad or extra vegetables to add freshness and make the plate more substantial.

Start with dried chickpeas

Soaked dried chickpeas are the key choice here; the method does not call for cooked or tinned chickpeas. Soak them overnight, then drain them well before processing.

If the chickpeas are still wet, the mixture can be harder to shape. Drain thoroughly and pulse only until coarse rather than turning it into a smooth paste.

Keep the mixture coarse

Herbs and spices: parsley, coriander, cumin and ground coriander provide the main flavour. Add them to the processor with the chickpeas so they are distributed throughout the mixture.

Texture: use short pulses and check the mixture as you go. It should hold together when shaped but still have small visible pieces, rather than becoming a purée.

Shape evenly for baking

Make each portion about a tablespoon in size and shape it into a ball or patty. Keeping the portions similar helps them bake at roughly the same rate.

Leave about 2.5 cm between pieces on the tray and brush each lightly with oil. Turn them halfway through the 20–25 minutes of baking for more even browning.

Check the texture

The falafel should be set and lightly browned on the outside after baking. If they need more colour, continue baking briefly and check again rather than relying on colour alone.

The mixture is intentionally coarse, so the inside will be tender and textured rather than as uniform as a smooth paste. Handle the patties gently when turning.

Make the dip ahead

Whisk the Greek yoghurt, lemon juice, dill, minced garlic and seasoning until smooth. Chilling it for at least 15 minutes gives the flavours time to mingle and keeps it cool for serving.

Taste the dip before serving and adjust the salt and pepper to your preference. Keep it chilled while the falafel bake.

Serve as a meal or starter

Serve the falafel warm with the dip on the side for dipping. For a fuller meal, add salad, flatbread or vegetables alongside.

The herbs make the patties lively, while the yoghurt dip adds a cooling, tangy element. Put the dip in a separate bowl if you want the falafel to keep its baked exterior.

Recipe notes & tips

• Soak the dried chickpeas overnight, then drain them thoroughly before processing.
• Pulse in short bursts so the falafel mixture stays coarse.
• Keep the portions similar in size to help them bake evenly.
• Leave space between patties so they have room to brown.
• Turn the falafel carefully halfway through baking.
• Chill the yoghurt dip for at least 15 minutes before serving.

Variations

• Extra lemon: Add a little more lemon juice to the dip for a sharper flavour.
• More herbs: Increase the parsley or coriander for a greener, more herb-forward falafel.
• Chilli warmth: Add a pinch of chilli flakes to the falafel mixture for gentle heat.
• Cucumber dip: Stir finely grated, well-drained cucumber into the yoghurt dip.
• Flatbread meal: Serve with flatbread and salad for a more filling plate.

Common mistakes to avoid

• Using cooked chickpeas: The recipe uses soaked dried chickpeas; cooked chickpeas can make the mixture too soft.
• Over-processing: A smooth paste loses the coarse falafel texture, so pulse only until combined.
• Skipping the soak: Unsoaked chickpeas will not have the texture this method relies on; soak them overnight.
• Crowding the tray: Patties close together are harder to turn evenly, so leave about 2.5 cm between them.
• Forgetting to turn: Turn the falafel halfway through baking to help them brown on both sides.
• Serving the dip straight away: Chill it for at least 15 minutes so it is cold and the flavours can settle.

How to store

Store leftover falafel and dip separately in airtight containers in the fridge for up to 3 days. Reheat the falafel in an oven until hot, and serve the dip cold.

Frequently asked questions