Easy Baked Falafel with Creamy Cucumber Yogurt Sauce

There’s something so comforting about biting into a warm, herb-packed falafel that’s crispy on the outside and soft and flavorful on the inside. Even better? When it’s baked instead of fried, you get all the goodness without the greasy mess! This easy baked falafel recipe is the perfect vegetarian option for a healthy lunch, dinner, or even a midday snack. Plus, it’s paired with a creamy cucumber yogurt sauce that brings a cool, refreshing balance to every bite.

Whether you’re trying falafel for the first time or you’re already a fan, this recipe will quickly become a favorite in your kitchen. It’s full of wholesome ingredients like chickpeas, fresh herbs, and warming spices—and the best part is, you can whip it up in under an hour. This falafel is the kind of meal that feels satisfying and nourishing without being heavy. Let’s dive into how to make the best baked falafel at home!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

The beauty of this recipe lies in its simplicity. The ingredients are easy to find, and you probably have many of them already in your pantry or fridge.

For the Falafel:

We’re using canned chickpeas for convenience, but you can also use dried (more on that later). Fresh parsley and cilantro give the falafel its signature green flecks and bright flavor. Garlic, onion, and warm spices like cumin and coriander round everything out.

• Canned chickpeas (drained and rinsed)
• Fresh parsley
• Fresh cilantro
• Garlic cloves
• Onion
• Ground cumin
• Ground coriander
• Baking powder
• Olive oil (for brushing)
• Salt and black pepper
• All-purpose flour or chickpea flour (to help bind the mixture)

For the Cucumber Yogurt Sauce:

This sauce is a cool, creamy dream. The grated cucumber adds a crisp texture, while lemon juice and fresh herbs keep it fresh and bright.

• Greek yogurt
• Grated cucumber (make sure to squeeze out the extra moisture!)
• Fresh lemon juice
• Garlic clove, minced
• Fresh dill or mint (optional, but delicious)
• Salt and pepper to taste

Instructions

Making baked falafel at home might seem intimidating, but it’s actually quite simple. Here’s a step-by-step to guide you:

1. Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it with olive oil. This helps the falafel get that crispy, golden exterior without frying.
2. Make the Falafel Mixture: Add the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, and pepper to a food processor. Pulse until the mixture is finely chopped but not a paste—you want a texture that holds together when pressed but still has some bite.
3. Add the Flour: Sprinkle in the flour and pulse a few more times. The flour helps bind everything so your falafel won’t fall apart while baking.
4. Form the Falafel: Scoop the mixture into small balls or patties, about the size of a golf ball, and place them evenly spaced on your prepared baking sheet. Lightly brush the tops with olive oil.
5. Bake: Bake for 20–25 minutes, flipping them halfway through. They should be golden and crisp on the outside and tender on the inside. You’ll love how easy this is!
6. Make the Sauce: While the falafel is baking, stir together the Greek yogurt, grated cucumber, lemon juice, minced garlic, chopped dill or mint, and a pinch of salt and pepper. Chill in the fridge until ready to serve.
7. Serve: Plate the warm falafel with a generous dollop of cucumber yogurt sauce. Or go all in and stuff them into pita bread with lettuce, tomatoes, and pickles for the ultimate falafel wrap!

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Tips and Tricks

• Don’t Overprocess the Chickpeas: You want texture, not mush. Pulse in short bursts until the mixture comes together but still has a bit of chunkiness.
• Drain the Chickpeas Well: Too much moisture can cause the falafel to fall apart. Pat them dry before adding to the food processor.
• Squeeze the Cucumber: For the sauce, make sure to squeeze out as much water as possible from the grated cucumber. This prevents the sauce from getting watery.
• Use Fresh Herbs: Parsley and cilantro give falafel its signature flavor. Don’t skip them!
• Chill the Mixture (Optional): If you have extra time, let the falafel mixture chill in the fridge for 30 minutes before forming into balls. It helps the flavors meld and makes shaping easier.

Serving Suggestions

There are so many ways to enjoy baked falafel! Here are some ideas to get you inspired:

• Falafel Bowls: Serve over a bed of quinoa or couscous with chopped veggies, hummus, and a drizzle of tahini.
• Stuffed in Pita: Add lettuce, tomato, cucumber, red onion, and a big spoonful of yogurt sauce or hummus.
• As a Snack: They’re great on their own, especially dipped into the cucumber yogurt sauce.
• On a Salad: Crumble a few falafels over a fresh salad with olives, feta, and lemon vinaigrette.
• Meal Prep Favorite: These hold up well in the fridge, so you can prep a batch and enjoy them throughout the week.

Variations

This recipe is pretty flexible, so feel free to make it your own!

• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the mixture for a spicy twist.
• More Traditional Flavor: Use a mix of chickpeas and fava beans for a classic falafel flavor.
• Dairy-Free Sauce: Replace the Greek yogurt with tahini, blended with a splash of water, lemon juice, and garlic.
• Gluten-Free Option: Use chickpea flour or any gluten-free flour to bind the mixture.
• Mini Muffin Tin Hack: Bake the falafel in a mini muffin tin to get perfectly round, uniform shapes.

Storage Instructions

Got leftovers? No problem!

• Fridge: Store leftover falafel in an airtight container for up to 4 days. The cucumber yogurt sauce will stay fresh in the fridge for 2–3 days—just give it a quick stir before serving.
• Reheat: To maintain crispiness, reheat falafel in the oven at 350°F (175°C) for 8–10 minutes. Avoid microwaving—they’ll get soft.
• Freezing: You can freeze baked falafel! Lay them out on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat straight from frozen in the oven.

FAQs

Can I use dried chickpeas instead of canned?
Yes! Soak them overnight and use them raw (not cooked) for a firmer, more authentic texture.

How do I keep falafel from falling apart?
Make sure your mixture isn’t too wet. Drain your chickpeas, squeeze moisture from herbs and onion, and use flour to help bind.

Can I pan-fry the falafel instead of baking?
Absolutely. Just heat olive oil in a skillet over medium heat and cook until crisp and golden on each side.

Is the cucumber yogurt sauce necessary?
Technically, no—but it’s so good! The creamy, tangy sauce adds the perfect contrast to the warm, spiced falafel.

What’s the best yogurt to use for the sauce?
Thick Greek yogurt works best. It gives the sauce a rich texture that clings beautifully to the falafel.

How do I avoid dry falafel?
Don’t overbake, and make sure there’s enough moisture from the onions and herbs in the mixture.

Can I make the recipe gluten-free?
Yes! Just substitute chickpea flour or any preferred gluten-free flour.

How do I prevent watery sauce from grated cucumber?
Squeeze out the excess liquid after grating the cucumber. Wrap it in a clean kitchen towel or paper towel and press firmly.

Final Thoughts

This baked falafel with cucumber yogurt sauce is more than just a healthy alternative—it’s a delicious, flavor-packed meal that’s easy enough for a weeknight and impressive enough for guests. Whether you’re making it for lunch, dinner, or your next gathering, this recipe delivers every time. Light, satisfying, and bursting with Middle Eastern-inspired flavor, it’s bound to become a regular on your menu.

Give it a try and see why baked falafel might just be your new favorite way to enjoy this timeless dish!