Mixed Vegetable Falafel With Cilantro-Yogurt Sauce (Baked/Air-Fryer)

12 Pieces
24 hr 25 min

Flavor-packed crispy Falafel loaded with mixed vegetables and served with a cool Cilantro-Yogurt Sauce; Cooked in an air fryer or baked so they’re healthy too! This homemade recipe is super easy to execute, and is sure to satisfy your cravings.


I can’t believe I had to force myself into making these falafels the first time I tried them. I had soaked some dried chickpeas like 2 days before and they had just been lying there.

I really really wanted to go for an edible raw cookie dough, but I thought a “cooked” version would be better coz they’d probably go bad sooner from already being “ready” for a bit.


Boy was that the right decision?! I’m now obsessed with falafels. Made these same ones twice, and then another different one that’s enroute.


Topped it with a cool cilantro greek yogurt sauce for an even better combo. And to make it triply better: added in some tahini to that sauce!

Combine in a food processor

Process

Shape

Mixed Vegetable Falafel With Cilantro-Yogurt Sauce (Baked/Air-Fryer)

Recipe details

  • 12  Pieces
  • Prep time: 24 Hours Cook time: 25 Minutes Total time: 24 hr 25 min
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Ingredients

Falafel

  • ¾ cup Dried Chickpeas, 110g, not canned/cooked, see notes for canned
  • 1 cup Broccoli Florets, 90g
  • ½ cup Carrots, Chopped, 64g
  • ⅓ small White Onion, Chopped, 35g
  • ⅓ cup Fresh Cilantro, Chopped, about 15g
  • 1 Tbsp Minced Garlic, about 3-4 cloves
  • 1 Tbsp Tahini
  • 1½ tsp Cumin Powder
  • ½ tsp Cardamom
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • ¼ tsp Cayenne Pepper, more or less according to spice tolerance

Cilantro Yogurt Sauce:

  • ½ cup Greek Yogurt, about 100g
  • ¼ cup Chopped Cilantro
  • 2½ tsp Lemon Juice
  • ½ Tbsp Tahini
  • 1 tsp Minced Garlic
  • Pinch of salt

Instructions


Put chickpeas in a bowl and fill with water, about 3” over the top surface of the chickpeas. Soak for 24 hours.
Preheat oven to 375°F and lightly grease a baking sheet, or use an air fryer.
Place all ingredients - soaked chickpeas, broccoli, carrots, onion, cilantro, minced garlic, tahini, cumin, cardamom, salt, pepper and cayenne pepper - in a food processor and pulse until finely minced. Do not over-pulse - the mixture should be coarse/paste-y.
Use your hands or a cookie scoop to shape falafel mixture into small balls or patties and place in air fryer basket or prepared baking sheet.
Air fry at 350°F for about 15 minutes, or Bake for 25 minutes, flipping half way, until golden brown and crisp. See notes for frying.
Combine all ingredients for sauce in a bowl.
Serve falafel with the cool sauce and a warm pita!

Tips

  • Chickpeas need to be soaked in water for 24 hours so they soften up, do not cook or they will crumble.
  • To use canned or chickpeas, mix in about 2-3 Tbsp flour to the crumbled falafel mixture to so it binds and holds shape. If you skip the flour, they will crumble after baking even if they seem to hold shape before.
  • To fry: Fry on a skillet in oil about 1” high heated to 350°F for 2-3 minutes.

Haylee Jane Monteiro
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