Oven-baked falafel that's crispy on the outside and tender on the inside is a staple in our home!

Served with fluffy white rice, fresh organic cucumbers and tomatoes, and topped with a creamy coconut yogurt dill sauce, this dish is a delightful balance of flavors and textures.

We love this recipe because it's simple, easy to make, quick to prepare, and absolutely bursting with vibrant, fresh flavors— it's almost the perfect wholesome, plant-based meal!

Let's get into it...

Falafel Meal

Serves 12

Ingredients

FALAFEL

• 2 cup uncooked & expanded Chickpeas, (soaked 24 hours, drained, rinsed, and patted dry)
• 1 cup Onion
• 6 Garlic Cloves
• 2 tsp Lemon Zest
• Seasonings:
• 2 tsp ground Cumin
• 2 tsp ground Coriander
• 2 tsp Sea Salt
• ½ tsp Cayenne
• ½ tsp Baking Powder
• Herbs:
• 2 cup fresh Cilantro
• 2 cup fresh Parsley
• 2 tbsp Olive Oil, plus more for drizzling

RICE

• 2 ½ cups Water
• 2 cups non-gmo Jasmine Rice 
• 2 tsp Olive Oil

SAUCE

• 1 cup plant-based Yogurt
• ¼ cup Pickle Juice or Fresh Dill
• Juice of 1 Lemon
• 1 tsp Sea Salt

VEGGIES

Serve with Fresh Tomato and Cucumber

Instructions

FALAFEL

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. In a food processor, place the chickpeas, onion, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil. 
3. Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed.
4. Use a 2-tablespoon scoop and your hands to form the mixture into 12 to 15 thick patties. If they're not holding together, give the mixture a few more pulses in the food processor.
5. Place the patties on the baking sheet. Drizzle generously with olive oil (this is the key to making these moist and crisp since we're not frying).
6. Bake for 14 minutes. Flip and bake for 10 to 12 minutes more or until golden brown and crisp on the outside. While Falafel patties are baking, prepare the rice, sauce and veggies.

RICE

1. Bring 2 ½ cups of water to boil.
2. Add rice and olive oil.  
3. Reduce heat and simmer for 15 minutes
4. After 15 minutes, remove from heat and keep covered for at least 5 minutes. 

SAUCE

1. Whisk together Yogurt, Lemon, Pickle Juice & Sea Salt until smooth and can drizzle.

VEGGIES

1. Chop/Slice Tomato and Cucumber and set aside until ready to serve. 

SERVE & ENJOY! 🙂

 

Recipe adapted from Love and Lemons with love from Feel Better Living

 

Find the video of this recipe and other videos about natural healing by visiting: 

www.youtube.com/@feelbetterliving

 

Click HERE to watch us cook this recipe!