These Baked Falafel with Dip are a healthy, flavorful snack or meal that’s perfect for any time of day. The falafel is made with chickpeas, fresh herbs, and spices, then baked to crispy perfection for a lighter version of this classic Middle Eastern dish. Paired with a cool, creamy dip, these falafel bites are both satisfying and nutritious. Whether you enjoy them as a main dish, snack, or appetizer, they’re sure to become a favorite!
Customizable for Your Taste
One of the best parts about making falafel is how easy it is to customize. If you like a bit more heat, you can add chili flakes or cayenne pepper to the mixture. For a different flavor, try swapping the parsley and cilantro for mint or dill. You can also use different dipping sauces, such as hummus or tzatziki, depending on your preference. The options are endless, and I love how versatile this recipe can be!
What You Need to Make Baked Falafel with Dip:
For the Falafel:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2-3 tablespoons flour (or chickpea flour for gluten-free)
- 1 tablespoon lemon juice
- 1/2 teaspoon baking powder
For the Dip:
- 1/2 cup plain Greek yogurt (or dairy-free yogurt)
- 1 tablespoon tahini
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
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Instructions to Make Baked Falafel with Dip:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until everything is well combined but still slightly chunky.
- Add the olive oil, flour, lemon juice, and baking powder. Pulse again until the mixture forms a dough-like consistency.
- Use your hands to form small balls or patties with the falafel mixture and place them on the prepared baking sheet.
- Bake for 20-25 minutes, flipping halfway through, until the falafel are golden and crispy on the outside.
- While the falafel bakes, prepare the dip by combining Greek yogurt, tahini, lemon juice, garlic powder, salt, and pepper in a small bowl. Stir until smooth.
- Serve the baked falafel warm with the yogurt dip on the side for dipping!
Why I Love These Baked Falafel with Dip
I love these Baked Falafel with Dip because they’re healthy, full of flavor, and super satisfying. The chickpeas give them a nice texture, and the mix of fresh herbs and spices adds so much depth. Baking them instead of frying keeps them light, but they still have that crispy exterior that I crave. The yogurt tahini dip is the perfect complement, creamy and tangy, and it ties everything together beautifully.
Perfect for Meal Prep and Snacking
These Baked Falafel with Dip are perfect for meal prepping because they keep well in the fridge for a few days, making them great for quick lunches or snacks. I can easily pack them in a lunchbox with some veggies or pita bread, and they’re also great for a party platter. The fact that they’re baked, not fried, makes them a healthier option, but they still feel indulgent thanks to the flavorful spices and crispy texture.
Baked Falafel with Dip: A Healthy and Flavorful Delight
Ingredients
For the Falafel:
- 1 can 15 oz chickpeas, drained and rinsed
- 1/2 onion chopped
- 2 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh cilantro chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2-3 tablespoons flour or chickpea flour for gluten-free
- 1 tablespoon lemon juice
- 1/2 teaspoon baking powder
For the Dip:
- 1/2 cup plain Greek yogurt or dairy-free yogurt
- 1 tablespoon tahini
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until everything is well combined but still slightly chunky.
- Add the olive oil, flour, lemon juice, and baking powder. Pulse again until the mixture forms a dough-like consistency.
- Use your hands to form small balls or patties with the falafel mixture and place them on the prepared baking sheet.
- Bake for 20-25 minutes, flipping halfway through, until the falafel are golden and crispy on the outside.
- While the falafel bakes, prepare the dip by combining Greek yogurt, tahini, lemon juice, garlic powder, salt, and pepper in a small bowl. Stir until smooth.
- Serve the baked falafel warm with the yogurt dip on the side for dipping!
Notes
- For added heat, try mixing chili flakes or cayenne pepper into the falafel mixture.
- Substitute the parsley and cilantro for mint or dill for a unique twist.
- These falafel are perfect for meal prep, as they store well in the fridge for a few days.
