Baked Falafel Appetizer

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.

Course Appetizer
Cuisine Mediterranean
Keyword falafel
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20
Author LeelaLicious



  • 1 cup dried chickpeas soaked in saltwater (min 1 hour, max overnight)
  • 3 garlic cloves
  • 1/3 cup chopped red onion
  • 1/4 cup each parsley and cilantro leaves
  • 1 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoons cumin
  • 1/8 teaspoons each cinnamon and nutmeg
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon baking powder
  • 4 tablespoons olive oil + extra for baking
  • 2/3 cup All-Bran cereal


  • 1/2 cup Greek yogurt
  • 1/4 Long English cucumber seeded and grated
  • 1 garlic clove
  • salt to taste
  • 10 cherry tomatoes halved


  1. Preheat oven to 375 F. Grease a baking sheet or oven-safe pan (cast iron) with oil.
  2. 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.
  3. Place on prepared pan and bake for 15-20 minutes. Flip half-way through.


  1. 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.
  2. Season with salt to taste.


  1. Spoon a little Tzatziki onto the slightly cooled falafel and top with a tomato half and a cilantro leaf.