Baked Chickpea and Herb Falafel with Lemon Tatziki Sauce

This healthy recipe will have your guests singing ‘Opa’ throughout the house! I love to top these falafels with hummus, slow roasted tomatoes, pickled red onion, and cucumber slices. It’s great in a whole wheat pita or on their own. Freeze a batch to make dinner in a breeze. And the best part…they are super cost efficient to make. That makes me say Opa for sure!


preparation Time
15 mins

cook Time
30 mins


431 per serving


  • 3 Cans of garbanzo beans, drained and rinsed
  • 2 tablespoons whole wheat flour
  • 1 teaspoons baking powder
  • 3 tablespoons cilantro, rough chop
  • 2 tablespoons parsley, rough chop
  • 1 tablespoons cumin
  • 1 teaspoons corriander
  • 1 teaspoons crushed red pepper flake
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoons black pepper
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup Greek yogurt
  • 1/4 cup low-fat sour cream
  • 2 lemons, juiced
  • 1 English cucumber, grated
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoons black pepper



Preheat oven to 350*. In a large food processor, add all the ingredients up until the Greek yogurt and pulse until a paste is formed. Taste mixture for seasoning. Remove from bowl and form into 16 patties. Place patties on a non-stick baking sheet and bake for 15 minutes. Flip and bake for 15 minutes more. Remove and let cool. In a medium bowl, add the Greek yogurt, sour cream, and remaining ingredients. Whisk and chill for 1 hour prior to serving with baked falafels.

recipe by

Kari K.


Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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