Best 10 Baked Butternut Falafels With Cucumber Yogurt Dip Recipes

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Baked butternut falafels with cucumber yogurt dip is a delicious and nutritious dish that is perfect for a light lunch or dinner. The falafels are made with a mixture of butternut squash, chickpeas, and herbs, and are then baked until golden brown. The cucumber yogurt dip is a refreshing and tangy accompaniment to the falafels. This dish is a great way to get your daily dose of vegetables, and it is also a good source of protein and fiber.

Let's cook with our recipes!

EASY BAKED FALAFEL WITH CUCUMBER-YOGURT SAUCE



Easy Baked Falafel with Cucumber-Yogurt Sauce image

Try this Middle Eastern sandwich of chickpea and spice 'meatballs,' which are actually falafel that are oven-fried to keep their calorie count down. Serve with grilled pita wedges or pita pockets, diced tomatoes, shredded lettuce, and cucumber slices.

Provided by Wyome

Categories     Main Dish Recipes     Sandwich Recipes

Time 1h

Yield 4

Number Of Ingredients 20

cooking spray
2 tablespoons olive oil, divided
1 (15 ounce) can chickpeas, drained and rinsed
¾ onion, diced
¼ cup packed chopped fresh cilantro
¼ cup packed chopped fresh parsley
3 cloves garlic, smashed
1 small lemon, zested
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon red pepper flakes
½ teaspoon baking powder
⅓ cup all-purpose flour
1 egg, beaten
½ cup plain Greek yogurt
¼ cup seeded and minced cucumber, squeezed dry
2 teaspoons fresh lemon juice
1 teaspoon minced garlic
salt to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Coat a 9x13-inch metal baking pan with cooking spray and 1 tablespoon olive oil and place inside the oven. Preheat the oven to 375 degrees F (190 degrees C). C
  • Combine chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder in a food processor. Pulse until minced but not yet pasty. Transfer to a bowl and stir in flour and egg until fully incorporated.
  • Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan.
  • Bake in the preheated oven 15 to 20 minutes. Brush falafel with remaining olive oil and flip over. Continue baking until golden on both sides, 15 to 20 minutes more.
  • Meanwhile, combine yogurt, cucumber, lemon juice, and garlic in a bowl. Season with salt and cayenne pepper. Store in the refrigerator until ready to serve.
  • Serve falafel with yogurt sauce.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 29.4 g, Cholesterol 46.5 mg, Fat 11.5 g, Fiber 4.3 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 586.6 mg, Sugar 2.4 g

BAKED FALAFEL WITH GREEK YOGURT CUCUMBER RAITA



Baked Falafel with Greek Yogurt Cucumber Raita image

Provided by Eric Greenspan

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 19

Nonstick cooking spray, for the baking sheet
Two 15-ounce cans chickpeas, drained and rinsed
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1/2 cup tahini
2 teaspoons sesame seeds
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic
1 large egg
1/2 cup chickpea flour
Zest and juice of 1 Meyer lemon
Flaky sea salt
2 cucumbers, roughly chopped
1 cup chopped fresh mint
2 cloves garlic, chopped
1 cup nonfat Greek yogurt
Kosher salt

Steps:

  • For the falafel: Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
  • Add the chickpeas to a food processor along with the cilantro, parsley, tahini, sesame seeds, chili powder, coriander, cumin, garlic and egg. Process until a paste is formed. Place in a bowl and add the chickpea flour, a little at a time, mixing just to incorporate. Mix in the lemon zest and juice. Using a small cookie scoop, form balls and evenly space on the baking sheet. Lightly press the falafel balls, then sprinkle with flaky sea salt. Bake until crispy, around 20 minutes.
  • For the raita yogurt sauce: Pulse the cucumbers, mint and garlic in a food processor a few times, then add the yogurt and puree. Season to taste with salt.
  • Serve the falafel garnished with a dollop of raita.

FALAFEL IN PITA WITH YOGURT SAUCE



Falafel in Pita with Yogurt Sauce image

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
Two 14-ounce cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce, chopped tomato, and sliced cucumbers
Yogurt Dipping Sauce, recipe follows
1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
Kosher salt, as needed

Steps:

  • In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.
  • In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.
  • Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.
  • Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.
  • In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.
  • Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.
  • Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl. Add salt to taste. Chill until ready to use.

BAKED FALAFEL WITH CUCUMBERS AND TAHINI



Baked Falafel with Cucumbers and Tahini image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large bunch fresh cilantro (about 3 cups leaves)
1 onion, thinly sliced (about 1 1/2 cups)
3 cloves garlic
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 15-ounce can chickpeas, drained and rinsed
1/3 cup plus 2 tablespoons tahini
1/4 cup panko breadcrumbs
2 tablespoons extra-virgin olive oil
Juice of 2 lemons
5 Persian cucumbers, thinly sliced
2 to 3 pieces pita bread, cut into quarters

Steps:

  • Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Pulse 2 cups cilantro, 1 cup onion, the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper in a food processor until finely chopped. Add the chickpeas and 2 tablespoons tahini; pulse to make a chunky paste. Scrape the mixture into a bowl and stir in the panko.
  • Form the chickpea mixture into twelve 2-inch patties (about 2 tablespoons each). Remove the baking sheet from the oven, brush with 1 tablespoon olive oil and add the chickpea patties. Bake, flipping the patties and rotating the pan halfway through, until golden and crisp, 20 to 25 minutes.
  • Meanwhile, mix the remaining 1/3 cup tahini with 6 tablespoons warm water and the juice of 1 lemon in a small bowl until creamy (it may look separated at first but it will come together). Season with salt and pepper; set aside. Toss the cucumbers with the juice of the remaining lemon, 1 cup cilantro, 1/2 cup sliced onion and 1 tablespoon olive oil in a medium bowl; season with salt and pepper.
  • Warm the pita in the oven. Serve the falafel with the cucumber salad, pita and tahini sauce.

SEAN'S FALAFEL AND CUCUMBER SAUCE



Sean's Falafel and Cucumber Sauce image

This is a great recipe for falafel. Everyone that I have made it for loves it. Yum!

Provided by Sean

Categories     Main Dish Recipes     Sandwich Recipes

Time 1h

Yield 4

Number Of Ingredients 22

1 (6 ounce) container plain yogurt
½ cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
½ cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying
2 pita breads, cut in half
1 cup chopped tomatoes

Steps:

  • In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
  • In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
  • In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
  • Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.

Nutrition Facts : Calories 586 calories, Carbohydrate 59.5 g, Cholesterol 50.3 mg, Fat 33.1 g, Fiber 6.7 g, Protein 14.7 g, SaturatedFat 5 g, Sodium 1580.1 mg, Sugar 8.1 g

FALAFELS WITH YOGURT-DILL SAUCE



Falafels with Yogurt-Dill Sauce image

These falafels are packed with flavor! Your family will love them! Wrap in tortilla and top with yogurt sauce. Add other toppings such as tomatoes, lettuce and shredded cheddar cheese.

Provided by sonia

Categories     Appetizers and Snacks     Beans and Peas

Time 45m

Yield 4

Number Of Ingredients 19

1 (15 ounce) can chickpeas (garbanzo beans), drained and mashed with fork
¾ cup panko bread crumbs
1 small unpeeled red potato, shredded
¼ cup diced red onion
2 cloves garlic, crushed
1 egg
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro
1 teaspoon lemon juice
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup panko bread crumbs
1 cup canola oil for frying
1 cup plain yogurt
⅓ cup finely chopped fresh dill
½ lemon, juiced
½ teaspoon garlic salt
¼ teaspoon ground white pepper

Steps:

  • Combine chickpeas, 3/4 cup panko bread crumbs, red potato, red onion, garlic, egg, 1 tablespoon olive oil, cilantro, 1 teaspoon lemon juice, cumin, salt, and black pepper in a large bowl.
  • Form mixture into 2-inch patties. Place 1/4 cup panko crumbs in a shallow bowl. Gently press patties into the crumbs to coat.
  • Heat canola oil in a large skillet over medium-high heat.
  • Fry patties in the hot oil until golden brown, about 4 minutes per side. Set patties aside.
  • Stir yogurt, dill, lemon juice, garlic salt, and white pepper together in a bowl. Serve sauce drizzled over falafels.

Nutrition Facts : Calories 329 calories, Carbohydrate 48.5 g, Cholesterol 50.2 mg, Fat 13 g, Fiber 4.2 g, Protein 12.4 g, SaturatedFat 2.5 g, Sodium 779.7 mg, Sugar 5.5 g

BAKED BUTTERNUT FALAFELS WITH CUCUMBER YOGURT DIP



Baked Butternut Falafels With Cucumber Yogurt Dip image

This recipe comes from the wonderful book "Mon premier dîner végétarien" by Alice Hart, which I was gifted for my bday a couple of weeks ago. Ive modified it a little bit to suit my tastes even better, but the original was really great as is, too. This is different from other recipes in that the falafels are being baked in the oven, so that they arent as heavy. I hope you enjoy this as much as we do! :) Note: 30 minutes of chill time are not included in prep time.

Provided by Lalaloula

Categories     Lunch/Snacks

Time 1h10m

Yield 16 falafels

Number Of Ingredients 20

500 g butternut squash, deseeded and cubed
2 tablespoons olive oil, divided
1/2 teaspoon garlic powder
1/4 teaspoon cumin, ground
1/4 teaspoon coriander, ground
1/8 teaspoon curry powder (hot)
1 dash cayenne pepper
1 dash cinnamon, ground
salt and pepper
400 g chickpeas (either from a can or presoaked and cooked)
1/2 teaspoon baking soda
1 small bunch parsley, chopped finely
1 small bunch cilantro, chopped finely
1/2 teaspoon cumin, ground (yes again)
1/2 teaspoon coriander, ground (yes again)
1/2 teaspoon garlic powder (yes again)
1/2 cucumber, deseeded and grated
300 g Greek yogurt
1 tablespoon lemon juice
salt and pepper

Steps:

  • Place the butternut squash cubes on a paper-lined baking sheet. Drizzle with 1 tbs of the olive oil and sprinkle garlic, powder, cumin, coriander, curry, cayenne pepper, cinnamon, salt and pepper over it. Toss to coat. Roast this in the preheated oven at 200°C/400°F for about 35 minutes. Set aside.
  • In a large bowl puree the chickpeas together with the baking soda, parsley, cilantro, cumin, coriander and garlic powder. I used my immersion blender for this, but you can also use a food processor or a potato masher.
  • Add the butternut to this and puree it also. The mixture should still be a bit chunky, not totally smooth.
  • Place the mixture in the fridge and let rest for 30 minutes.
  • Take tbs full of the mixture and drop them onto a paper-lined baking sheet. I used my hands to form them into patties. Drizzle with the remaining 1 tbs of olive oil and bake for 15-20 minutes at 200°C/400°F They should be nicely browned on top.
  • For the yogurt place the grated cucumber in a fine mesh sieve and sprinkle lightly with salt. Allow to drain for 20 minutes.
  • Then wash off salt and press out all moisture using a tea towel.
  • Combine cucumber with lemon juice and yogurt. Season with salt and pepper to taste.
  • Enjoy with the falafels. This makes a great meal with a salad and some pita bread.

ROUND 2 RECIPE - BAKED FALAFEL WITH YOGURT SAUCE



Round 2 Recipe - Baked Falafel with Yogurt Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 32m

Yield 8 falafels

Number Of Ingredients 18

2 cups leftover chickpea salad
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons all-purpose flour
1 teaspoon baking powder
Nonstick cooking spray
1/2 cup plain yogurt
1 teaspoon hot sauce
2 teaspoons freshly chopped parsley leaves
1/4 teaspoon ground cumin
2 (19-ounce) cans chickpeas, drained and rinsed
1 carrot, grated
1/2 red onion, diced
1/2 green bell pepper, diced
1/4 cup lemon juice
2 tablespoons olive oil
Salt and freshly ground black pepper
1/4 cup freshly chopped parsley leaves

Steps:

  • Preheat oven to 400 degrees F. Place a baking sheet in to the oven.
  • Combine all falafel ingredients, including the Chickpea Salad, in the bowl of a food processor fitted with the blade attachment. Pulse mixture until coarsely ground.
  • Using your hands, form the falafel mixture into balls about the size of walnuts and set aside. If the falafel mixture sticks to your hands dip them in cold water in between rolling each ball.
  • Remove the baking sheet from the oven and spray with nonstick cooking spray. Place the falafel onto the sheet pan and bake for 15 to 20 minutes, turning halfway through the cooking, to brown on both sides.
  • Place on a serving platter and serve with yogurt sauce on the side.
  • Add all the sauce ingredients to a small bowl and combine well.
  • Combine all ingredients in a large mixing bowl and toss to combine.

EASY BAKED FALAFEL WITH CUCUMBER-YOGURT SAUCE



Easy Baked Falafel with Cucumber-Yogurt Sauce image

Try this Middle Eastern sandwich of chickpea and spice 'meatballs,' which are actually falafel that are oven-fried to keep their calorie count down. Serve with grilled pita wedges or pita pockets, diced tomatoes, shredded lettuce, and cucumber slices.

Provided by Wyome

Categories     Sandwiches

Time 1h

Yield 4

Number Of Ingredients 20

cooking spray
2 tablespoons olive oil, divided
1 (15 ounce) can chickpeas, drained and rinsed
¾ onion, diced
¼ cup packed chopped fresh cilantro
¼ cup packed chopped fresh parsley
3 cloves garlic, smashed
1 small lemon, zested
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon red pepper flakes
½ teaspoon baking powder
⅓ cup all-purpose flour
1 egg, beaten
½ cup plain Greek yogurt
¼ cup seeded and minced cucumber, squeezed dry
2 teaspoons fresh lemon juice
1 teaspoon minced garlic
salt to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Coat a 9x13-inch metal baking pan with cooking spray and 1 tablespoon olive oil and place inside the oven. Preheat the oven to 375 degrees F (190 degrees C). C
  • Combine chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder in a food processor. Pulse until minced but not yet pasty. Transfer to a bowl and stir in flour and egg until fully incorporated.
  • Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan.
  • Bake in the preheated oven 15 to 20 minutes. Brush falafel with remaining olive oil and flip over. Continue baking until golden on both sides, 15 to 20 minutes more.
  • Meanwhile, combine yogurt, cucumber, lemon juice, and garlic in a bowl. Season with salt and cayenne pepper. Store in the refrigerator until ready to serve.
  • Serve falafel with yogurt sauce.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 29.4 g, Cholesterol 46.5 mg, Fat 11.5 g, Fiber 4.3 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 586.6 mg, Sugar 2.4 g

EASY BAKED FALAFEL WITH CUCUMBER-YOGURT SAUCE



Easy Baked Falafel with Cucumber-Yogurt Sauce image

Try this Middle Eastern sandwich of chickpea and spice 'meatballs,' which are actually falafel that are oven-fried to keep their calorie count down. Serve with grilled pita wedges or pita pockets, diced tomatoes, shredded lettuce, and cucumber slices.

Provided by Wyome

Categories     Sandwiches

Time 1h

Yield 4

Number Of Ingredients 20

cooking spray
2 tablespoons olive oil, divided
1 (15 ounce) can chickpeas, drained and rinsed
¾ onion, diced
¼ cup packed chopped fresh cilantro
¼ cup packed chopped fresh parsley
3 cloves garlic, smashed
1 small lemon, zested
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon red pepper flakes
½ teaspoon baking powder
⅓ cup all-purpose flour
1 egg, beaten
½ cup plain Greek yogurt
¼ cup seeded and minced cucumber, squeezed dry
2 teaspoons fresh lemon juice
1 teaspoon minced garlic
salt to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Coat a 9x13-inch metal baking pan with cooking spray and 1 tablespoon olive oil and place inside the oven. Preheat the oven to 375 degrees F (190 degrees C). C
  • Combine chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder in a food processor. Pulse until minced but not yet pasty. Transfer to a bowl and stir in flour and egg until fully incorporated.
  • Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan.
  • Bake in the preheated oven 15 to 20 minutes. Brush falafel with remaining olive oil and flip over. Continue baking until golden on both sides, 15 to 20 minutes more.
  • Meanwhile, combine yogurt, cucumber, lemon juice, and garlic in a bowl. Season with salt and cayenne pepper. Store in the refrigerator until ready to serve.
  • Serve falafel with yogurt sauce.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 29.4 g, Cholesterol 46.5 mg, Fat 11.5 g, Fiber 4.3 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 586.6 mg, Sugar 2.4 g

Tips:

  • Use a food processor to make quick work of chopping the vegetables.
  • If you don't have a food processor, you can grate the vegetables by hand. Just be sure to grate them finely so that they will hold together well in the falafel mixture.
  • Be sure to squeeze out as much moisture as possible from the grated vegetables. This will help the falafel mixture to hold together better.
  • If the falafel mixture is too wet, add more flour or bread crumbs.
  • If the falafel mixture is too dry, add more vegetable broth or water.
  • Shape the falafel mixture into balls about the size of a golf ball.
  • Bake the falafel at 400 degrees Fahrenheit for 20-25 minutes, or until they are golden brown and crispy.
  • Serve the falafel with your favorite dipping sauce, such as cucumber yogurt dip, hummus, or tahini sauce.

Conclusion:

These baked butternut squash falafel with cucumber yogurt dip are a delicious and healthy appetizer or main course. They are easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting recipe to try, give these falafel a try!

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