Ingredients

The following ingredients have 4 Servings
  • 1 15 oz can chickpeas, (drained and patted dry)
  • 1 cup chopped white onion
  • 6 small cloves garlic
  • 1 tablespoon lemon juice
  • 1 cup lightly packed parsley leaves
  • ½ cup lightly packed cilantro leaves
  • 1 teaspoon baking powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • ½ cup flour ((either all-purpose flour or 1:1 gluten free flour))
  • 1 tablespoon vegetable oil (for sauteing)
  • 1 cup vegan plain yogurt ((not vanilla flavored))
  • ¼ cup chopped cucumbers
  • 1 teaspoon dried dill
  • 1 tablespoon lemon juice

Instruction

  • Add chickpeas, onion, garlic, lemon juice, parsley, cilantro, flour, baking powder, cumin, and salt to a food processor. Pulse until a coarse crumb texture is formed. Scrape down the sides of the bowl as needed.
  • Transfer the falafel mixture to a bowl, cover, and refrigerate for 1 hour (or up to 2 days before baking).
  • When you're ready to bake the falafel, preheat oven to 375°F/191°C. Line a baking sheet with parchment paper.
  • Once the falafel mixture is chilled, use a spoon or cookie dough scooper to measure out approximately 1 tablespoon of the batter. Place on a prepared baking pan. Then use the spoon or your fingers to press the balls into patties. Repeat until all the batter has been used. You should get around 18 small patties. Brush olive oil over the top of the patties. Optional: Press a few sesame seeds into the top of each falafel.
  • Place the pan in the oven and bake 10–12 minutes. Then use tongs to flip patties and bake for another 10–12 minutes.