Oven-Baked Falafel with Mint Yogurt

Crispy, oven-baked chickpea patties with fresh mint yogurt and a quick tomato-cucumber salad, ideal as a mezze to share.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 240 g Canned chickpeas, drained
• 1 pc small onion
• 1 pc garlic clove
• 1 bunch parsley
• 0.5 bunch mint
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• 2 tbsp cornstarch
• 1 tsp salt
• black pepper
• 3 tbsp olive oil
• 150 g plain yogurt
• 0.5 pc lemon
• 2 pc tomatoes
• 0.5 pc cucumber

Method

1. Preheat the oven to 200 °C top and bottom heat and line a baking tray with baking paper.
2. Finely dice the onion and garlic. Drain the chickpeas and, in a bowl, blend them with the onion, garlic, parsley leaves, cumin, coriander, salt and pepper using an immersion blender into a coarse mixture.
3. Stir in the cornstarch and let the mixture rest for 10 minutes. With damp hands, shape eight small balls, flatten them and place them on the baking tray.
4. Brush the falafel with 1 tbsp olive oil and bake for 20 to 25 minutes, turning once halfway through, until golden brown.
5. Finely chop the mint and mix it with the yogurt, the juice of half the lemon, 1 tbsp olive oil and a pinch of salt to make a dip.
6. Dice the tomatoes and cucumber and toss them with 1 tbsp olive oil, salt and pepper.
7. Serve the falafel warm with the mint yogurt and the tomato-cucumber salad.