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Crispy Baked Falafel Bowl Recipe Easy Homemade with Tzatziki Drizzle

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A healthy, quick, and flavorful falafel bowl featuring crispy baked falafel balls paired with a creamy, tangy tzatziki drizzle. Perfect for busy weeknights and adaptable to various dietary needs.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1/2 cup (15 g) fresh parsley, chopped
  • 1/4 cup (15 g) fresh cilantro, chopped
  • 1 small onion, finely chopped or grated
  • 3 cloves garlic, minced
  • 2 tablespoons (15 g) all-purpose flour (or chickpea flour for gluten-free)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking powder
  • Salt and black pepper, to taste
  • 2–3 tablespoons olive oil (for brushing)
  • 1 cup (240 g) Greek yogurt (full-fat)
  • 1/2 cucumber, peeled, seeded, and finely grated
  • 2 cloves garlic, minced (for tzatziki)
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • 1 tablespoon lemon juice
  • Salt, to taste (for tzatziki)
  • 2 cups mixed greens (spinach, arugula, or salad mix)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cooked quinoa or couscous (optional)
  • 1/4 cup red onion, thinly sliced
  • Fresh lemon wedges, for serving

Instructions

  1. In a food processor, combine drained chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, and pepper. Pulse about 15-20 times until coarse but sticky. Avoid over-processing.
  2. Transfer mixture to a bowl and stir in flour. Add more flour if mixture is too wet, one teaspoon at a time.
  3. Shape mixture into 12-14 balls about 1.5 inches in diameter using hands or a small ice cream scoop. Place on parchment-lined baking sheet.
  4. Brush each falafel ball lightly with olive oil.
  5. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden brown and firm but tender inside.
  6. While falafel bakes, grate cucumber and squeeze out excess moisture using a towel. Mix grated cucumber with Greek yogurt, minced garlic, dill, lemon juice, and salt. Refrigerate until serving.
  7. Assemble bowls by layering mixed greens, quinoa or couscous (if using), cherry tomatoes, and red onion. Top with warm falafel and drizzle generously with tzatziki sauce.
  8. Garnish with extra fresh herbs or smoked paprika if desired. Serve with fresh lemon wedges.

Notes

Brush falafel with olive oil before baking to ensure crispiness. Avoid over-processing chickpeas to keep texture. Squeeze excess water from cucumber to prevent watery tzatziki. Flip falafel halfway through baking for even crispness. Leftovers keep well for 3 days; reheat falafel in toaster oven or broiler to restore crispiness.

Nutrition

Keywords: falafel, baked falafel, tzatziki, healthy falafel, vegetarian, gluten-free, Mediterranean bowl, easy dinner, chickpeas, homemade falafel

Find it online: https://magnetmeal.com/crispy-baked-falafel-bowl-recipe-easy-homemade-with-tzatziki-drizzle/