Herb-Infused Falafel with Yogurt Sauce

This Baked Herb Falafel recipe with Greek Yogurt Dill Sauce is a nourishing, plant-based meal rich in probiotics, fiber, and fresh herbs. It is a great option for those managing an acidic pH status.

By baking the falafel instead of frying, we retain all the flavors while keeping it light and healthy. The tangy yogurt sauce boosts a probiotic, supporting gut health and helping balance your body’s pH.

Recipe Benefits

• This dish is rich in plant-based protein, fiber, and probiotics, making it excellent for supporting digestive health and helping manage acidic pH levels.
• The chickpeas and fresh herbs offer anti-inflammatory benefits, while the yogurt sauce introduces beneficial bacteria to promote a healthy gut microbiome.

Ingredients

• 1 (15-ounce) can chickpeas, rinsed and drained
• 1/2 yellow onion, roughly chopped
• 1/2 cup fresh parsley
• 1/2 cup fresh cilantro
• 2 tablespoons tahini
• 3 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt, plus more if needed
• Juice of 1 lemon
• Freshly ground black pepper, to taste

For the Sauce:

• 1/2 cup 2% plain Greek yogurt
• 1/4 small cucumber, finely diced
• 1 tablespoon chopped fresh dill
• Juice of 1 lime
• 1 garlic clove, minced
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

To Make the Falafel:

1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, onion, parsley, cilantro, tahini, 2 tablespoons of olive oil, garlic, cumin, salt, lemon juice, and black pepper. Pulse 15 to 20 times until the chickpeas are finely chopped and ingredients are well mixed. Adjust seasoning if needed.
3. Form the mixture into 1 1/2-inch balls and place them on the prepared baking sheet about 1 inch apart. Flatten each ball slightly to form patties about 3/4 inch thick.
4. Brush each falafel patty with the remaining 1 tablespoon of olive oil. Bake for 25 to 30 minutes, flipping halfway through, until golden and crisp.

To Make the Yogurt Dill Sauce:

1. In a medium bowl, combine the yogurt, cucumber, dill, lime juice, and minced garlic. Season with salt and pepper to taste, stirring until well blended.
2. You can also serve the warm falafel on a bed of romaine lettuce or tuck it into whole-wheat pitas, drizzled generously with the yogurt dill sauce.

Nutritional Information

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