This Baked Falafel Appetizer with garlicky Tzatziki provides an extra fiber boost with added All-Bran Cereal. A convenient finger food to serve your guests, that is also healthy and nutritious.
1cupdried chickpeassoaked in saltwater (min 1 hour, max overnight)
3garlic cloves
⅓cupchopped red onion
¼cupeach parsley and cilantro leaves
1teaspoonssalt
½teaspoonfreshly ground black pepper
½teaspoonscumin
⅛teaspoonseach cinnamon and nutmeg
½teaspoonfreshly ground black pepper
1teaspoonbaking powder
4tablespoonsolive oil + extra for baking
⅔cupAll-Bran cereal
Tzatziki
½cupGreek yogurt
¼Long English cucumberseeded and grated
1garlic clove
salt to taste
10cherry tomatoeshalved
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Instructions
Preheat oven to 375 F. Grease a baking sheet or oven-safe pan (cast iron) with oil.
Rinse the soaked chickpeas with cold water. Add them to a food processor with all other Falafel ingredients and pulse until combined. Form the mixture into 20 small balls and flatten.
Place on prepared pan and bake for 15-20 minutes. Flip half-way through.
Tzaziki:
Seed the cucumber and grate finely. Squeeze out extra liquid from the cucumber before adding to the yogurt. Grate the garlic clove and add as well.
Season with salt to taste.
Assembly:
Spoon a little Tzatziki onto the slightly cooled falafel and top with a tomato half and a cilantro leaf.
Keyword falafel
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