Baked Falafel with Tzatziki Sauce

I have been craving Falafel lately for some reason.  There are about 25 pins of different recipes under my ‘food to try’ board on Pinterest I’ve been dying to make.  This isn’t from a specific recipe, but it’s a compilation of about 15 different ones that I read. Traditionally it’s fried, which, let’s be honest, is delicious, but not really what I wanted or needed.  There are several recipes out there that call for pan frying, still not quite the right route, or baking.  Bingo!  The equally delicious and more thigh friendly version.

Baked Falafel with Tzatziki Sauce

If you’re not familiar with falafel, it’s basically thick hummus that’s formed into patties and fried.  Or baked in this case.  They are so incredibly flavorful!  Especially when topped with an easy to make, non fat tzatziki sauce, sliced cucumbers, cherry tomatoes and olives.  If you’re looking for something that’s easy to prepare and make ahead, this is a good go to.  I prepped this on Monday, and it’s been so easy to heat up and nibble on all week.  I served mine over small pitas, but they’d be great over a big Greek salad or made into a vegetarian Greek burger.

Baked Falafel with Tzatziki Sauce

Makes about 10 patties


  • 2 15 oz cans of chickpeas
  • 3 Tbsp of flour (I used whole wheat, but you can use regular or gluten free)
  • 4 Tbsp of tahini paste
  • 1/2 large shallot
  • 3 cloves of garlic
  • 1/4 cup of flat leaf parsley
  • 1/4 cup of cilantro
  • Juice of 1 lemon, about 3 Tbsp
  • 1 tsp of cumin
  • 1 tsp of corriander
  • 1/2 tsp of salt
  • 1/4 tsp of pepper
  • 2 Tbsp of olive oil
  • 1 Tbsp (maybe more) water


In a food processor, combine all the ingredients.  I roughly cut up the shallot and garlic.  Other than that, dump it all in.  Process until you have a smooth consistency.  If the mixture isn’t moving in the processor, add 1 tsp of water at a time until it does.  Be careful not to get it too watery though, otherwise you won’t be able to form patties.

Line a baking sheet with parchment paper.  Take about two heaping tablespoons of the mixture, form it into a ball and then slightly flatten it on the baking sheet.  Repeat until you’ve used up all the falafel mixture.  I was able to make right at 10 patties with the amount of mixture I had.

Bake in a 425 degree oven for about 15 minutes.  Take them out, flip the patties and cook another 10 minutes.