Homemade Baked Falafels & Mint Yogurt Sauce

Bring the intoxicating aroma of the Middle East to your plate! These homemade falafels, baked for a lighter, crispier texture, are a true delight. Served with a refreshing mint yogurt sauce, they make a complete, vegetarian, and flavorful meal. Whether for a quick lunch, a dinner party with friends, or a unique appetizer, these falafels are sure to tantalize your taste buds. Prepare for a culinary journey to sun-drenched lands!

I remember my first trip to Morocco, the abundance of flavors, the vibrant colors of the markets… and those falafels, tasted in a small stall, that completely won me over. Today, I'm sharing my recipe with you so you can recreate that magic at home. An easy recipe, accessible to everyone, even beginners in the kitchen.

So, put on your apron and get ready to enjoy falafels that are as delicious as they are authentic!

Ingredients

Serves 4:

• 1 cup (250g) of dried chickpeas , soaked in cold water for at least 8 hours (or overnight)
• ½ cup (50g) fresh parsley, chopped
• ¼ cup (25g) of fresh coriander, chopped
• 1 medium onion, chopped
• 2 cloves of garlic, crushed
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• ½ teaspoon of baking soda
• ½ teaspoon of salt
• ¼ teaspoon of black pepper
• ½ cup (60g) chickpea flour
• Olive oil for cooking

For the mint yogurt sauce:

• 1 cup (250g) of plain Greek yogurt
• ¼ cup (25g) of fresh, chopped mint
• 1 clove of garlic, pressed
• The juice of half a lemon
• Salt and pepper to taste

Instructions

1. Rinse the soaked chickpeas and drain them.
2. In a food processor, blend the chickpeas, parsley, coriander, onion, garlic, cumin, ground coriander, baking soda, salt and pepper until a coarse paste is formed.
3. Gradually add the chickpea flour, mixing until you obtain a smooth and firm dough. If the dough is too runny, add a little more flour.
4. Preheat the oven to 200°C (thermostat 6-7).
5. Form falafel balls the size of a ping-pong ball using your wet hands.
6. Place the falafels on a baking sheet lined with parchment paper and drizzle lightly with olive oil.
7. Bake for 25 to 30 minutes, turning them over halfway through cooking, until they are golden brown and crispy.
8. Meanwhile , prepare the yogurt sauce: mix the Greek yogurt, chopped mint, pressed garlic, lemon juice, salt and pepper in a bowl.
9. Serve the falafels hot with the mint yogurt sauce.

Chef's Tips

For even tastier falafels, let the dough rest in the refrigerator for at least 30 minutes before forming the balls. This will allow the flavors to develop.

You can add other spices to your liking, such as paprika, ras el hanout or chili pepper.

For a softer texture, use less flour.

Conservation

Falafels can be kept in the refrigerator for 2 to 3 days in an airtight container. You can also freeze them for longer storage.