Baked Herby Falafel with Tzatziki

Who doesn’t love a falafel? There is something about the crispy outside and soft, fluffy inside which just tastes so good. I know you can buy them in the supermarket, but once you have tried my Baked Herby Falafels with Tzatziki there is no going back. Imagine garlicky, herby, spiced falafels, coated in nutty sesame seeds, served with a delicious tzatziki. Trust me, you need to try these…

I know what you are thinking. Homemade falafels must be really complicated. Let me stop you there! These Baked Herby Falafels are actually super simple to make. All you have to do is drain the chickpeas, then blitz, shape and bake! Traditionally falafels are deep-fried, but baking them in the oven makes them a bit healthier and keeps them fuss-free. A win-win in my book. I serve them with tzatziki, slaw and a wrap, but they are super versatile. They make a brilliant snack with the tzatziki dip. Alternatively, enjoy as part of a mezze spread. I often serve them alongside delicious salads and my Creamy Hummus with Roasted Vegetables.

Why you will love this Baked Herby Falafel with Tzatziki recipe:

• They are so easy to make - despite what you might think about homemade falafels.
• They are nutritious, full of fibre and plant foods to support your gut health. 
• They are ideal for a healthy snack, party food canapé, simple lunch or supper.
• They are full of vibrant Mediterranean flavours that will transport you to sunnier climes.
• Each of the elements can be made ahead. Just bake off the falafels and reheat the wraps before serving (or serve cold).
• They are so versatile. Enjoy getting creative with different beans/pulses and herbs.
• They are vegetarian. You can easily make them vegan-friendly with a plant-based yoghurt.

You will need the following ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Jarred chickpeas - these have the most delicious flavour and will take your Baked Herby Falafels to the next level.

Garlic cloves - I find 2 garlic cloves is perfect for a subtle garlic flavour in these Baked Herby Falafels. You can add more if you prefer a stronger flavour. Alternatively, add a crushed garlic clove to the homemade slaw/tzatziki.

Ground spices - the combination of allspice, cumin and chilli brings an aromatic spiced flavour to these Baked Herby Falafels. You can adjust the quantities to suit your taste or try different spices (see Substitutions and Variations for ideas).

Baking powder - this gives these Baked Herby Falafels a more tender, light and airy texture. 

Salt - I recommend Maldon Salt for the best flavour. You can use their chilli flavour for a bit of extra heat or their garlic one for a stronger garlic flavour.

Fresh herbs - the combination of mint and parsley brings a beautiful herby flavour to these baked falafels.

Sesame seeds - these add a wonderful nutty flavour to the outside of the falafels. You can use a mixture of black and white if you prefer.

Carrot - these add a pop of orange colour and, if julienned, a crisp, crunchy texture. Make sure you slice very thinly for best results.

Red cabbage - this adds crunch and a vibrant colour to the homemade slaw. You can use white cabbage if that is all you have/can find.

Lime - this adds a zesty, tangy flavour to the slaw. You can adjust the amount depending on your personal tastes.

Greek yoghurt - always opt for full-fat yoghurt for the best results.

Cucumber - cooling cucumber makes the most delicious addition to a refreshing yoghurt dip. Make sure you drain it really well so your tzatziki doesn’t become watery.

Dried mint - using dried mint is a super handy hack for making tzatziki (it also works with raita). I always have some in my larder so I don't have to worry if I can’t find fresh.

Warm tortilla wraps - these Baked Herby Falafels are a tasty vegan filling for wraps. You can use whatever kind you fancy - soft white are my go-to but wholegrain and seeded varieties are delicious too!

Hummus - I love the combination of creamy hummus and falafels. You can skip the wrap and serve these Baked Herby Falafels with a dollop of hummus on the side for dipping. Shop bought is absolutely fine - or you can try making my Best Ever Hummus recipe.

Tomato - I love sliced tomatoes in my wraps. You can use halved plump and juicy baby plum or cherry tomatoes instead.

Avocado - slices or chunks of creamy, ripe avocado work really well with the other flavours in this recipe.

Pomegranate seeds - these are one of my favourite garnishes for all sorts of dishes. They add a jewel-like pop of colour and the most wonderful tart, fruity flavour.

Freshly chopped herbs - these add a pretty garnish and an extra pop of flavour. You can use mint and parsley to complement the falafels.

Substitutions and Variations:

Beans and pulses: I use chickpeas in this recipe, but all sorts of beans and pulses work. Just make sure they are prepared properly and safely. My favourite are the jarred ones from Bold Bean Co but you can use tinned ones. Just make sure you have the same drained weight. Whichever you use, make sure they are drained well before blitzing.

Spice: you can ring the changes by trying different spices. A pinch of cayenne, dried chilli flakes or teaspoon of smoky paprika are all delicious. Alternatively, blitz in a chilli (deseeded, if wished) to increase the heat.

Citrus: I use lime in my slaw, but lemon also works well. The falafel mix is also delicious with a little lemon zest grated in and/or a squeeze of lemon juice.

Tortilla wraps: these Baked Herby Falafel with Tzatziki are super tasty inside a warm tortilla wrap. You can serve them with all sorts of flatbread or, less authentically, as a filling for rolls, panini or ciabatta.

Fresh herbs: experiment with herbs, like coriander or chives, until you find your winning combo. Spring onions are a lovely addition and bring a mild onion flavour to these Baked Herby Falafels.

Nuts: sprinkle these Baked Herby Falafels with nuts just before serving for extra texture. I like pine nuts, chopped almonds, cashews or hazelnuts. Toast first to really bring out the flavour.

Cooking Tips:

• Crispy falafels: if you like your falafels super crispy, brush with a little olive oil before baking.
• Taste: taste the slaw and tzatziki as you go and adjust the seasoning to suit your palate. I like the juice of a whole lime in my slaw but adjust depending on how tangy you like it.
• Get creative: ring the changes and use different pulses, spices and herbs in the falafel mix. I love trying out new flavour combinations.

Frequently Asked Questions

Other recipes you might enjoy:

If you like the sound of these Baked Herby Falafels, you will love my Lamb Burgers with Tzatziki and Pesto. They are fuss-free, packed full of flavour and perfect on a weeknight with homemade potato wedges. My Chicken Souvlaki Pita is also not one to miss. It is super simple to make and full of delicious Greek flavours. If you wanted another vegetarian recipe with chickpeas, my Trofie Pasta with Bursting Tomatoes, Chickpeas & Mozzarella is so tasty. Ideal for a quick lunch or easy supper. My Roasted Cauliflower and Chickpea Salad is another must-try that will totally change the way you cook cauliflower from now on…

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Baked Herby Falafel with Tzatziki

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These Baked Herby Falafels with Tzatziki are perfect for a nutritious and delicious lunch or supper. You can also serve them without the wrap for a tasty healthy snack.

• Author: Margie
• Prep Time: 20 minutes
• Chill Time: 1 hour chill time
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 18 - 20 1x
• Category: Lunch
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Falafels

• 570g jar chickpeas, drained (drained weight should be 400g)
• 2 garlic cloves 
• 1 tsp allspice 
• 1 tsp cumin powder
• ½ tsp chilli powder
• 1 tsp baking powder
• 1 tsp sea salt
• 20g bunch of mint
• 20g bunch of parsley 
• 2 tbsp toasted sesame seeds - do these need to be toasted since they are baked in the oven?

For the slaw:

• 1 large carrot, coarsely grated/julienned
• ½ small red cabbage, very finely shredded 
• 1 lime, juiced 
• Salt, to taste

For the tzatziki:

• 200ml Greek yoghurt
• ⅓ cucumber, coarsely grated and drained
• ½ tsp dried mint

To serve:

• Warm tortilla wraps
• Hummus
• Tomato, sliced
• Ripe avocado, sliced 
• Pomegranate seeds, to serve 
• Freshly chopped herbs

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Instructions

1. Tip the drained chickpeas into a blender. Add the garlic, cumin, chilli powder, baking powder and salt. Next pop in the leaves and stalks of the mint and parsley. Blitz until you have a rough paste - you don’t want it to be completely smooth (the mix should still have some texture). Spoon into a bowl, cover and chill for 1 hour. 
2. Meanwhile, preheat the oven to 200C Fan.
3. When ready to shape, tip the sesame seeds onto a plate in a single layer and line 1-2 baking trays with non-stick baking paper.
4. Scoop out 18-20 spoonfuls of the herby falafel mix and shape into small balls. Roll in the sesame seeds to completely coat, then pop onto the prepared baking sheet trays. Flatten slightly into thick discs (or whichever falafel shape you wish to make). 
5. Bake for 15 minutes before removing from the oven and turning each falafel over. Return to the oven and bake for a further 10-15 minutes - or until golden. 
6. Meanwhile, make the slaw: in a large bowl mix together the carrot, red cabbage, lime juice and a pinch of salt. Taste and adjust the flavours accordingly. Set aside.
7. Next, make the tzatziki: mix together the yoghurt, cucumber and dried mint until combined. Season to taste and mix again.
8. To serve: place the warm tortillas onto serving plates. Spread with the hummus then top with a few Baked Herby Falafels. Arrange the sliced tomato and avocado on either side, then add a dollop of the homemade tzatziki. Garnish with pomegranate seeds and freshly chopped herbs of your choice. Enjoy!

Notes

• Chickpeas: you can soak your own chickpeas, if wished. Simply tip 200g dried chickpeas into a large bowl and pour over enough water to come at least 5 cm above the chickpeas. They will double in size as they soak so make sure you use a large enough bowl and enough water. Cover with cling film and leave to soak for 24 hours. Drain well before continuing with the recipe. Alternatively, use tinned chickpeas. Just make sure the drained weight is 400g. 
• Serving suggestions: I serve these Baked Herby Falafels with wraps, hummus and veggies. You can also serve them with the tzatziki as a simple starter, snack or party food canapé. 
• Make it vegan: the falafels are already vegan. If you want to make this completely vegan, swap the Greek yoghurt for a thick plain vegan yoghurt.