Falafel, a popular recipe from the Middle East, consists of seasoned pureed chickpeas that are shaped into patties and usually fried. It's worth the effort to seek out Greek yogurt, which is thick, rich, and creamy. Make the sauce up to three days in advance and the falafel mixture up to one day ahead; bake falafel patties just before serving.
1 cup plain whole-milk Greek yogurt (such as Fage Total Classic)
1 tablespoon tahini (sesame-seed paste)
1 tablespoon fresh lemon juice
3/4 cup water
1/4 cup uncooked bulgur
3 cups cooked chickpeas (garbanzo beans)
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1/3 to 1/2 cup water
2 tablespoons all-purpose flour
1 tablespoon ground cumin
1 teaspoon baking powder
3/4 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
3 garlic cloves
6 (2.8-ounce) Mediterranean Style white flatbreads (such as Toufayan)
12 (1/4-inch-thick) slices tomato
Chopped fresh cilantro (optional)
How to Make It
To prepare sauce, combine the first 3 ingredients, stirring with a whisk until blended. Cover and chill until ready to serve.
To prepare falafel, bring 3/4 cup water to a boil in a small saucepan; add bulgur to pan. Remove from heat; cover and let stand 30 minutes or until tender. Drain and set aside.
Preheat oven to 425°.
Combine chickpeas and the next 9 ingredients (through garlic) in a food processor; pulse 10 times or until well blended and smooth (mixture will be wet). Spoon chickpea mixture into a large bowl; stir in bulgur.
Divide mixture into 12 equal portions (about 1/4 cup each); shape each portion into a 1/4-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes on each side or until browned. Spread about 2 1/2 tablespoons sauce onto each flatbread. Top each flatbread with 2 falafel patties, 2 tomato slices, and chopped cilantro, if desired.
baked falafel, so much easier to digest than the fried. they did stick, so i will try parchment next time. the yogurt sauce was a little bland, needed a little more tartness. cucumbers would be a nice addition as a garnish.
These were fantastic! I've made them several times now -- tasty the first time, but too wet before baking (which more than doubled the cooking time). Definitely stick with 1/3 cup of water. Since that first time, they've been perfect, cooking them 15 mins/side.
My 10-yr old daughter eats them plain; husband, teenage son & I have them on warm whole wheat pita with tomato, shredded lettuce, cucumber and sauce. For the sauce, I upped the tahini with a little less yogurt and added some dill. Delish! And so dang healthy. Served with red and green grapes. Now a part of the regular rotation.
These are absolutely amazing! I think they are better than I have ever had in a restaurant too! They are so light, so flavorful, and no fried oil taking over! I prefer tahini sauce without greek yogurt so I serve with a different tahini sauce for me and tzaziki sauce for my husband. These are easy to make too, throw everything in the food processor and then stir in the bulgar and your done. The baking time is at least double than listed to prepare earlier to allow for more baking time. These are a favorite in my house and we make them again and again!!!
These were really really yummy. We made some changes. A little more flour to help them hold together and we fried in a touch of oil rather than baking. The flavor was delicious though and the sauce was really good. We served with a salad.
This is quite a good falafel recipe, and is the third falafel recipe I've tried from Cooking Light. How closely it compares to real falafel I'm not sure, but it made a tasty sandwich.
I could not for the life of me find tahini ANYWHERE, so I was unable to make the sauce, but I did top it with full-fat Greek yogurt which was delicious (I've only ever had the fat-free kind and the full-fat really makes a huge difference!) and fresh tomatoes. The last few minutes of cooking the falafel, I added the pitas to the cooking sheet so they could get nice and warm. Still the best baked falafel I've found, but still searching for a better one...
Found this kind of bland and just not that good. Honestly, I have yet to find a decent baked falafel recipe, and I've tried many. It would be better to call this a recipe for "baked chickpea patty sandwiches" because it bears so little relationship to even mediocre real falafel. Still, it was edible, and preferable to something like a fast food burger, so I guess it does have that going for it. Like someone else mentioned, the cooking time on this recipe is wrong. Bake at 20 minutes per side if you want them browned and cooked through enough to turn without falling apart.