5 from 2 votes
Baked Falafel with Spicy Feta Dip
A simple and flavorful recipe that's sure to be a favorite.
Total Time
30 mins
Servings:
2
to 4
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 2 chickpeas drained and rinsed
- 4 garlic chopped, cloves
- 4 green onion sliced
- 1 egg large
- 1 lemon juiced
- 1/3 cup parsley chopped, fresh
- 1/3 cup cilantro chopped, fresh
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- 1/4 cup whole wheat flour or all-purpose flour
- 1 teaspoon baking powder
spicy feta dip
- 1/2 cup yogurt plain, Greek
- 8 ounces feta cheese crumbled
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- crushed red pepper for garnish
- fresh parsley 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.
Cup of Yum
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 from food network]