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Baked Falafel with Spicy Feta Dip

5 from 1 vote
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Ingredients

  • 2 (14 oz cans) chickpeas, drained and rinsed
  • 4 garlic cloves, chopped
  • 4 green onions, sliced
  • 1 large egg
  • 1 lemon, juiced
  • 1/3 cup fresh parsley, chopped
  • 1/3 cup fresh cilantro, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 cup whole wheat or all-purpose flour
  • 1 teaspoon baking powder

spicy feta dip

  • 1/2 cup plain Greek yogurt
  • 8 ounces feta, crumbled
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • fresh parsley + crushed red pepper for garnish

Instructions 

  • Preheat the oven to 400 degrees F.
  • In a food processor, combine the chickpeas, garlic, onions, egg, lemon juice, parsley, cilantro, oil, salt, pepper, cumin and paprika. Pulse a few times until crumbly but not pureed. Add in half of the flour and baking powder and pulse a few more times until combine. Repeat with remaining flour and baking powder.
  • Once the mixture is combined, scoop out about 2 tablespoons worth and form it into a small patty or ball. Place the falafel on a baking sheet and bake for 20 minutes, until slightly crisp on top and cooked through.

spicy feta dip

  • In the same food processor (I just wipe/wash mine out while the falafel are baking), add the yogurt, feta, olive oil, salt, pepper and cayenne. Pulse and blend until combined, scraping down the sides if needed. I don’t blend the feta completely because I like a bit of texture, but you can do so if you’d like. Scoop the feta into a bowl and give it an extra drizzle of olive oil. Garnish with the parsley and a sprinkle of crushed red pepper.
  • As a note, if you prefer your falafel fried, you can easily pan fry these in a bit of olive oil.

Notes

[slightly adapted fromĀ food network]
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