Baked Falafel Balls with Tzatziki

Ingredients

• 2 cups cooked chickpeas, drained and patted dry (or two 15-oz cans)
• 1/2 cup yellow onion, roughly chopped
• 3 cloves garlic, roughly chopped
• 1 cup fresh parsley leaves, packed
• 1/2 cup fresh cilantro leaves, packed
• 1/4 cup all-purpose flour
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil, plus more for brushing
• 1 cup tzatziki sauce
• 4 pita breads, for serving

Method

1. 1

   Preheat the oven to 400°F and line a baking sheet with parchment paper, brushing the parchment lightly with olive oil.

2. 2

   In a food processor, combine the chickpeas, onion, garlic, parsley, and cilantro. Pulse 10 to 15 times until the mixture is coarsely chopped and holds together when pressed, but not pureed smooth.

3. 3

   Add the flour, cumin, coriander, baking powder, salt, black pepper, and cayenne to the food processor. Pulse a few more times until evenly combined.

4. 4

   Transfer the mixture to a bowl, cover, and refrigerate for 20 minutes to firm up.

   20:00 · Chill mixture
5. 5

   Scoop the mixture into 16 portions and roll each into a tight ball, about 1 1/2 inches wide. Arrange on the prepared baking sheet, spacing evenly.

6. 6

   Brush or lightly drizzle the tops of the falafel balls with the 2 tablespoons of olive oil.

7. 7

   Bake for 25 to 30 minutes, flipping halfway through, until deeply golden brown and firm to the touch.

   25:00 · Bake falafel
8. 8

   Let the falafel cool for 5 minutes on the baking sheet, then serve warm with tzatziki sauce and warmed pita bread.

   5:00 · Rest before serving