A salad is topped with three falafel patties, with sliced tomatoes, and cucumbers.

Baked Falafel with Vegan Yogurt Cucumber Sauce

Make these tasty Baked Falafel in the oven. It's a delicious, easy recipe. Serve it with salad or even with pita as a sandwich.
Course Main Course
Cuisine Mediterranean
Keyword Vegan Falafel
Prep Time 50 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings 18 falafel patties
Calories 36kcal
Author Marly



For the Falafel

  • 1 15 oz can chickpeas drained
  • 1 cup chopped white onion
  • 6 small cloves garlic
  • 1 tablespoon lemon juice
  • 1 cup lightly packed parsley leaves
  • 1/2 cup lightly packed cilantro leaves
  • 1 teaspoon baking powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 cup flour (either all-purpose flour or 1:1 gluten free flour)
  • 1 tablespoon vegetable oil for sauteing

For the Vegan Yogurt Cucumber Sauce

  • 1 cup vegan plain yogurt (not vanilla flavored)
  • 1/4 cup chopped cucumbers
  • 1 teaspoon dried dill
  • 1 tablespoon lemon juice


  • Add chickpeas, onion, garlic, lemon juice, parsley, cilantro, flour, baking powder, cumin, and salt to a food processor.  Pulse until a coarse crumb texture is formed. Stop to scrape down sides of bowl as needed. Pour mixture into a container, cover and refrigerate for at least 45 minutes, up to 2 hours.
  • Transfer the falafel mixture to a bowl, cover, and refrigerate for 1 hour (or up to 2 days before baking).
  • When you're ready to bake the falafel, preheat oven to 375°F. Line a baking sheet with parchment paper.
  • Once the falafel mixture is chilled, use a spoon or cookie dough scooper to measure out approximately 1 tablespoon of the batter. Place on prepared baking pan. Then use the spoon or your fingers to press the balls into patties. Repeat until all the batter has been used. You should get around 18 small patties. Brush olive oil over the top of the patties. Optional: Press a few sesame seeds into the top of each falafel.
  • Place the pan in the oven and bake for 10 - 12 minutes. Then use tongs to flip patties and bake for another 10 - 12 minutes.

For the Vegan Yogurt Cucumber Sauce

  • While the falafel mixture bakes, prepare the vegan yogurt cucumber sauce. Whisk together the vegan yogurt, chopped cucumbers, lemon juice, and dill until combined. Add salt and pepper and stir to combine. Cover and refrigerate until time to serve.
  • To serve, place falafel on a plate and serve with yogurt cucumber sauce for dipping. Or add 3 - 4 falafel inside a halved, pita along with hummus, chopped romaine lettuce, and chopped onions. Drizzle with the sauce.


Calories: 36kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 367IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 1mg