Why You’ll Love This Baked Falafel with Tzatziki Sauce
- It’s Seriously Healthier. By baking instead of frying, we’re cutting down on oil significantly without sacrificing that crave-worthy crispy texture. You get all the flavour and satisfaction, minus the grease.
- The Flavour is Unbelievably Fresh. We’re using a generous amount of fresh parsley and cilantro, which gives these falafel a bright, almost grassy note that’s just so much more vibrant than dried herbs can offer.
- Meal Prep is a Breeze. You can mix the falafel mixture a day ahead, or even shape and freeze the patties for a future quick meal. The tzatziki also gets better as it sits, making this a dream for organised lunches.
- It’s Incredibly Versatile. Cram them into pita pockets, pile them on a salad bowl, or serve them as a stunning appetiser with the tzatziki for dipping. However you serve them, they’re always a hit.
Ingredients & Tools
- For the Falafel:
- 2 cans (400g each) chickpeas, drained and rinsed well
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, peeled
- 1 large handful fresh flat-leaf parsley (about 1 cup packed)
- 1 large handful fresh cilantro/coriander (about 1 cup packed)
- 2 tbsp all-purpose flour or chickpea flour
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking powder
- 1/2 tsp cayenne pepper (optional, for a little heat)
- 3 tbsp olive oil or avocado oil
- To taste, sea salt and freshly ground black pepper
- For the Tzatziki Sauce:
- 1 cup full-fat Greek yogurt
- 1/2 medium cucumber, seeds removed and finely grated
- 1 small clove garlic, minced or finely grated
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, finely chopped
- 1 tbsp extra virgin olive oil
Tools: Food processor, baking sheet, parchment paper, mixing bowls, cheesecloth or a clean tea towel (for the tzatziki).
The real stars here are the fresh herbs and spices—don’t be shy with them! Using canned chickpeas (not dried, soaked ones) is key for the right texture in this baked version, and full-fat Greek yogurt makes the tzatziki luxuriously creamy and stable.
Serves: 4 | Prep Time: 25 minutes | Cook Time: 25-30 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Dry Those Chickpeas! After rinsing your canned chickpeas, pat them really dry with a kitchen towel. Any excess moisture can make the mixture too wet and prevent proper browning in the oven.
- Don’t Over-Process the Mixture. You’re aiming for a coarse meal, not a smooth hummus. Pulse the food processor until the mixture just holds together when you squeeze it. A little texture is what gives falafel their character.
- The Tzatziki Needs Time to Mingle. While the falafel bake, the tzatziki sauce is sitting there, getting happier. The flavours of the garlic, dill, and lemon really meld together, so making it first is always a good idea.
- Parchment Paper is Non-Negotiable. Seriously, it prevents sticking and makes cleanup an absolute dream. A light spray of oil on top of the parchment helps the falafel get extra golden.
How to Make Baked Falafel with Tzatziki Sauce
Step 1: Make the Tzatziki Sauce. Start by preparing your tzatziki so the flavours have time to develop. Take your grated cucumber and place it in the centre of a clean tea towel or a few layers of cheesecloth. Squeeze out as much liquid as humanly possible—this is the secret to a thick, non-watery sauce. In a medium bowl, combine the thickened Greek yogurt, the squeezed-dry cucumber, minced garlic, lemon juice, chopped dill, and a pinch of salt. Drizzle in the olive oil and stir everything until it’s beautifully combined. Taste it—it should be bright, garlicky, and refreshing. Cover the bowl and pop it in the fridge while you work on the falafel.
Step 2: Create the Falafel Mixture. Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper. In the bowl of your food processor, combine the well-drained and patted-dry chickpeas, chopped onion, garlic cloves, and the huge handfuls of parsley and cilantro. Add the flour, cumin, ground coriander, baking powder, cayenne (if using), a good teaspoon of salt, and several grinds of black pepper. Now, pulse the processor. The trick is to pulse until the mixture is finely chopped and holds together when you pinch it, but it shouldn’t be a puree. You should still see little flecks of green herb throughout. This usually takes about 15-20 one-second pulses. Scrape down the sides once or twice to ensure everything is evenly incorporated.
Step 3: Shape the Falafel. Let the mixture sit for a minute or two—this allows the flour to absorb any residual moisture. Then, using your hands, scoop up about 2 tablespoons of the mixture. Roll it into a ball, and then gently press it down to form a thick patty, about 1.5 cm (1/2 inch) thick. The patty shape gives more surface area for browning compared to a ball. Place each patty on the prepared baking sheet. You should get about 16-18 falafel. Don’t crowd them—leave a little space between each one for air to circulate.
Step 4: Bake to Golden Perfection. Using a pastry brush or your fingers, lightly brush or spray the top of each falafel patty with the olive oil. This is what will give them that gorgeous, crispy, golden-brown crust. Slide the baking sheet into the preheated oven and bake for 15 minutes. Then, carefully flip each falafel over. You’ll notice the bottoms should be nicely coloured. Bake for another 10-15 minutes, until they are firm and golden brown all over. The smell in your kitchen will be absolutely incredible.
Step 5: Serve Immediately. As soon as the falafel come out of the oven, they are at their crispiest. Let them cool for just a minute on the tray before serving. This is the time to assemble your feast! Grab your chilled tzatziki from the fridge, warm up some pita bread, and get your favourite toppings ready. The contrast of the hot, herby falafel with the cool, creamy sauce is pure magic.
Serving Suggestions
Complementary Dishes
- A Vibrant Mediterranean Salad — Toss together chopped cucumbers, tomatoes, red onion, and Kalamata olives with a simple lemon-olive oil vinaigrette. The sharp, fresh flavours cut through the richness of the falafel beautifully.
- Warm, Fluffy Pita Bread — Whether you tear it for dipping or slice it open to stuff, soft pita is the classic vessel. Lightly toasting it adds a wonderful texture.
- Lemon-Herb Rice Pilaf — For a more substantial meal, serve the falafel on a bed of fluffy rice cooked with a pinch of turmeric and a big squeeze of lemon juice.
Drinks
- A Crisp, Cold Lager — The effervescence and mild bitterness of a good lager cleanse the palate perfectly between bites of the spiced falafel and rich sauce.
- Mint Iced Tea — Brew a strong black tea, let it cool, and add fresh mint leaves and a touch of honey. It’s incredibly refreshing and complements the herbal notes in the dish.
Something Sweet
- Baklava — The honey-soaked, nutty, flaky pastry is a classic Middle Eastern dessert that provides a sweet and sticky counterpoint to the savoury main course.
- Orange and Pomegranate Salad — Segments of sweet orange, jewel-like pomegranate arils, and a sprinkle of cinnamon make for a light, healthy, and stunningly colourful dessert.
Top Mistakes to Avoid
- Mistake: Using a blender instead of a food processor. A blender tends to overwork the mixture too quickly, turning it into a paste rather than a crumbly texture. A food processor’s pulse function gives you so much more control.
- Mistake: Skipping the step of squeezing the cucumber. I’ve learned this the hard way. If you don’t remove the water from the cucumber, it will weep into your tzatziki, making it thin and watery. That quick squeeze makes all the difference.
- Mistake: Not letting the mixture rest before shaping. Giving the mixture a few minutes to sit allows the flour to hydrate and bind everything together, resulting in falafel that hold their shape perfectly and don’t fall apart.
- Mistake: Crowding the baking sheet. If the falafel are too close together, they’ll steam instead of bake. You want that hot air to circulate around each one to achieve an even, crispy crust.
Expert Tips
- Tip: Chill the mixture for firmer falafel. If you have a little extra time, cover the falafel mixture and refrigerate it for 30-60 minutes before shaping. This firms it up even more, making it easier to handle and helping the patties keep a perfect shape.
- Tip: Make a double batch for the freezer. These falafel freeze like a dream. After shaping the patties, place them on a parchment-lined tray and freeze until solid. Then transfer to a freezer bag. You can bake them straight from frozen, just add 3-5 minutes to the cooking time.
- Tip: Get creative with your spices. Love smoky flavours? Add a teaspoon of smoked paprika. Want a little more warmth? A quarter teaspoon of cardamom is wonderful. This recipe is a fantastic base for your own experiments.
- Tip: Use an ice cream scoop for uniformity. For falafel that are all the same size (and therefore cook evenly), a small ice cream scoop or cookie dough scoop is a game-changer. It’s faster and less messy than using your hands.
FAQs
Can I use dried chickpeas instead of canned?
For traditional, deep-fried falafel, dried chickpeas that have been soaked overnight are essential. However, for this specific baked version, canned chickpeas work much better. They are already cooked and softer, which helps create a mixture that holds together well without needing to be fried. If you use dried, soaked chickpeas here, the mixture can be too crumbly and dry out in the oven. So, stick with canned for this recipe—it’s a purposeful choice for ease and texture!
My falafel mixture is too wet. What can I do?
This usually happens if the chickpeas or herbs weren’t dried well enough. Don’t worry! The easiest fix is to add another tablespoon of flour to the mixture and mix it in. Let it sit for five minutes to absorb the excess moisture. If it’s still very sticky, you can chill the mixture for 20-30 minutes, which will also make it firmer and easier to handle.
Can I make this recipe gluten-free?
Absolutely! The small amount of flour in the falafel is just a binder. You can easily substitute it with an equal amount of chickpea flour (besan) or even a gluten-free all-purpose flour blend. All the other ingredients are naturally gluten-free, so you’re good to go. Just double-check that your baking powder is a gluten-free brand if you’re highly sensitive.
How long do the leftovers keep?
The baked falafel will keep in an airtight container in the refrigerator for up to 4 days. They lose a bit of their crispiness but are still delicious. Reheat them in a toaster oven or a conventional oven at 180°C (350°F) for about 10 minutes to re-crisp them. The tzatziki sauce will stay fresh in the fridge for 3-4 days; just give it a good stir before serving.
Can I air fry these falafel?
Yes, you can! An air fryer is a fantastic tool for this. Preheat your air fryer to 190°C (375°F). Lightly spray the basket with oil, arrange the falafel patties in a single layer (you may need to cook in batches), and spray the tops with oil. Air fry for 12-15 minutes, flipping halfway through, until golden brown and crisp. They might even get a bit crispier than the oven-baked version!
Baked Falafel With Tzatziki Sauce
Crispy baked falafel with homemade tzatziki sauce! A healthier, oven-baked twist on the classic. Easy recipe with fresh herbs & spices. Perfect for pitas, salads, or dipping.
Ingredients
Ingredients
-
2 cans chickpeas (400g each, drained and rinsed well)
-
1 medium yellow onion (roughly chopped)
-
4 cloves garlic (peeled)
-
1 large handful fresh flat-leaf parsley (about 1 cup packed)
-
1 large handful fresh cilantro/coriander (about 1 cup packed)
-
2 tbsp all-purpose flour or chickpea flour
-
2 tsp ground cumin
-
1 tsp ground coriander
-
0.5 tsp baking powder
-
0.5 tsp cayenne pepper (optional, for a little heat)
-
3 tbsp olive oil or avocado oil
-
sea salt and freshly ground black pepper (to taste)
-
1 cup full-fat Greek yogurt
-
0.5 medium cucumber (seeds removed and finely grated)
-
1 small clove garlic (minced or finely grated)
-
1 tbsp fresh lemon juice
-
1 tbsp fresh dill (finely chopped)
-
1 tbsp extra virgin olive oil
Instructions
-
Make the Tzatziki Sauce. Start by preparing your tzatziki so the flavours have time to develop. Take your grated cucumber and place it in the centre of a clean tea towel or a few layers of cheesecloth. Squeeze out as much liquid as humanly possible—this is the secret to a thick, non-watery sauce. In a medium bowl, combine the thickened Greek yogurt, the squeezed-dry cucumber, minced garlic, lemon juice, chopped dill, and a pinch of salt. Drizzle in the olive oil and stir everything until it’s beautifully combined. Taste it—it should be bright, garlicky, and refreshing. Cover the bowl and pop it in the fridge while you work on the falafel.01
-
Create the Falafel Mixture. Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper. In the bowl of your food processor, combine the well-drained and patted-dry chickpeas, chopped onion, garlic cloves, and the huge handfuls of parsley and cilantro. Add the flour, cumin, ground coriander, baking powder, cayenne (if using), a good teaspoon of salt, and several grinds of black pepper. Now, pulse the processor. The trick is to pulse until the mixture is finely chopped and holds together when you pinch it, but it shouldn’t be a puree. You should still see little flecks of green herb throughout. This usually takes about 15-20 one-second pulses. Scrape down the sides once or twice to ensure everything is evenly incorporated.02
-
Shape the Falafel. Let the mixture sit for a minute or two—this allows the flour to absorb any residual moisture. Then, using your hands, scoop up about 2 tablespoons of the mixture. Roll it into a ball, and then gently press it down to form a thick patty, about 1.5 cm (1/2 inch) thick. The patty shape gives more surface area for browning compared to a ball. Place each patty on the prepared baking sheet. You should get about 16-18 falafel. Don’t crowd them—leave a little space between each one for air to circulate.03
-
Bake to Golden Perfection. Using a pastry brush or your fingers, lightly brush or spray the top of each falafel patty with the olive oil. This is what will give them that gorgeous, crispy, golden-brown crust. Slide the baking sheet into the preheated oven and bake for 15 minutes. Then, carefully flip each falafel over. You’ll notice the bottoms should be nicely coloured. Bake for another 10-15 minutes, until they are firm and golden brown all over. The smell in your kitchen will be absolutely incredible.04
-
Serve Immediately. As soon as the falafel come out of the oven, they are at their crispiest. Let them cool for just a minute on the tray before serving. This is the time to assemble your feast! Grab your chilled tzatziki from the fridge, warm up some pita bread, and get your favourite toppings ready. The contrast of the hot, herby falafel with the cool, creamy sauce is pure magic.05
