Baked Falafel Bites with Lemon-Herb Yogurt Dip

Instructions

1. 1Preheat your oven to 190°C. Line a large baking sheet with parchment paper.
2. 2Drain and rinse the 1 15-ounce can of canned chickpeas thoroughly, then pat them dry with a clean towel. Roughly chop the 0.5 medium onion, the 0.5 cup of fresh parsley, the 0.25 cup of fresh cilantro, and the 2 cloves of garlic.
3. 3Transfer the dried 1 15-ounce can of chickpeas, the chopped 0.5 medium onion, the chopped 0.5 cup of fresh parsley, the chopped 0.25 cup of fresh cilantro, the chopped 2 cloves of garlic, the 1 teaspoon of cumin, the 0.5 teaspoon of coriander, the 0.5 teaspoon of baking powder, and the 0.5 teaspoon of salt into a food processor. Process the mixture until it forms a coarse, crumbly texture, but is still able to hold together when pressed.
4. 4Take small portions of the falafel mixture and roll them into small balls, about 2.54 cm (2.5 cm) in diameter. Place the shaped falafel bites onto the prepared baking sheet, then lightly brush the tops of each falafel bite with the 1 tablespoon of olive oil.
5. 5Bake the falafel bites in the preheated oven for 18 to 20 minutes, or until they are golden brown and firm to the touch.
6. 6While the falafel bites are baking, prepare the lemon-herb yogurt dip: in a small bowl, combine the 1 cup of plain yogurt, the 1 tablespoon of lemon juice, and the 2 tablespoons of fresh dill. Stir until well combined.
7. 7Serve the baked falafel bites immediately with the lemon-herb yogurt dip on the side. These falafel bites are delicious on their own or alongside a simple green salad.

Related Guides