READY IN: 38mins
Recipe by ratherbeswimmin

A Middle Eastern delight. I don't know how authentic this recipe is but it is my favorite.

Top Review by Kumquat the Cats fr

Never thought I'd make a falafel recipe because I don't have a deep fat fryer and don't like to eat high fat foods. So I read the reviews and decided to make this by cooking it at 400F for 20 minutes. It turned out terrific! It browned very nicely. Since I didn't have a food processor, I used my blender and blended it in batches. It wasn't the optimal tool, but it worked. Since I was baking them I added the 2 tbsp oil to the falafel mix. It wasn't too much oil, and I think it helped it hold its shape. I really loved the yogurt in this recipe. It may have been tastier with a tahini sauce, but with the yogurt it was lower fat. I'll be making this again! BF loved it.

Ingredients Nutrition


  1. To make Herbed Cucumber Yogurt: Add all yogurt ingredients to a mixing bowl; whisk to combine; cover and chill until ready to serve.
  2. To make Falafel: Add the scallions, garlic, cilantro, and mint to the container of a food processor; pulse until mixture is finely chopped.
  3. Add the chickpeas, breadcrumbs, cumin, baking powder, salt, and Tabasco; continue to pulse until the batter has the consistency of cooked oatmeal.
  4. Lightly oil hands and form mixture into 4 burger shaped patties.
  5. Spray each patty lightly with cooking spray.
  6. Let the olive oil get hot (but not smoking) in a large skillet over medium heat.
  7. Fry patties for about 4 minutes on each side or until golden brown and crisp.
  8. Transfer cooked patties to a paper-towel lined plate.
  9. Put cooked patty into warmed pita pocket with shredded lettuce, chopped tomatoes, and sliced onions.
  10. Serve with Herbed Cucumber Yogurt.

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