Baked Falafel with Israeli Cabbage Slaw and Tzatziki
Crispy-outside, tender-inside baked falafel made from scratch with aromatic spices and fresh herbs, served alongside a tangy Israeli cabbage slaw and cooling tzatziki. This healthier alternative to fried falafel delivers all the Mediterranean flavors without the oil. Perfect for casual dinners, lunch boxes, or entertaining guests who appreciate Middle Eastern cuisine. The combination of textures and flavors creates a satisfying meal that feels both fresh and substantial.
Ingredients
- 1 ¾ lb chickpeas
- 1 brown onion, chopped
- 2 garlic cloves
- 1 handful coriander
- 1 handful parsley
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ tablespoon baking powder
- 3 tablespoons all-purpose flour
- ½ red cabbage, sliced
- 1 teaspoon Dijon mustard
- 2 tablespoons mayonnaise
- 1 teaspoon white wine vinegar
- ½ cucumber, chopped
- 2 tomatoes, chopped
- ½ red onion, chopped
- 10 golden peppers
- 4 pitta breads
- ½ cucumber, grated
- 1 ½ cups plain Greek yoghurt
- 2 tablespoons olive oil
- 1 handful fresh mint
- 1 tablespoon lemon juice
- 1 cup garlic clove, minced
Instructions
- 1
Preheat oven to 400°F
- 2
Process chickpeas, brown onion, garlic, parsley and coriander in blender until well combined
- 3
Transfer mixture to bowl and combine with spices, baking powder and flour
- 4
Season well with salt and pepper and mix
- 5
Roll mixture into small balls, aiming for approximately 20
- 6
Place on lightly oiled baking paper on oven tray
- 7
Bake for 20 minutes, rolling falafel balls over halfway through cooking
- 8
Combine shredded red cabbage with mustard, mayonnaise and white wine vinegar, mix well and set aside
- 9
Combine chopped tomato, cucumber and red onion, season as required
- 10
Make tzatziki by combining grated cucumber, yoghurt, olive oil, mint, lemon juice and minced garlic
- 11
Remove falafel from oven when golden on outside but soft inside
- 12
Serve falafel with salad, cabbage slaw, golden peppers, tzatziki and lightly toasted pitta breads
Tips
Ensure chickpeas are well-drained and dry before processing for better texture and easier shaping
Chill the falafel mixture for 30 minutes before rolling to make handling easier
Lightly oil hands when rolling balls to prevent sticking
Good to Know
Store cooked falafel in refrigerator for up to 3 days. Reheat in oven at 180°C for 5-8 minutes.
Falafel mixture can be prepared 1 day ahead and stored covered in refrigerator. Shape and bake when ready to serve.
Serve immediately while falafel are warm for best texture contrast
Common Mistakes
Don't over-process chickpeas or mixture will become mushy
Avoid wet hands when rolling to prevent mixture sticking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I freeze the uncooked falafel?
Yes, freeze shaped falafel on trays then transfer to bags. Bake directly from frozen, adding 5-10 minutes to cooking time.
What if my mixture is too wet to shape?
Add more flour 1 tablespoon at a time until mixture holds together. Alternatively, refrigerate for 30 minutes to firm up.
How long will the tzatziki keep?
Fresh tzatziki keeps in the refrigerator for 2-3 days. Drain excess liquid before serving if it separates.