These little baked falafel start with soaked chickpeas blitzed with fresh parsley, cilantro, scallions, and garlic until they form a coarse, herb-flecked mixture, then get warmed through with cumin, coriander, smoked paprika, and a touch of cayenne for real depth. A short chill firms everything up before the balls go into the oven, where they turn deep golden and crisp on the outside while staying tender inside — no frying required. Alongside, a cool cucumber herb sauce built from dairy free yogurt, fresh dill, lemon juice, and grated garlic balances the warm spice in every bite. Squeeze the cucumber dry before mixing it in and the sauce stays thick and creamy rather than watery. Finished with lemon wedges and a scatter of fresh herbs, this is a bright, snackable plate that works beautifully for anyone watching their added salt intake. It's an easy make-ahead appetizer that still tastes vibrant and craveable straight from the oven.
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Drain and rinse the soaked chickpeas thoroughly, then spread them on a clean kitchen towel and pat as dry as possible — excess moisture will make the falafel mixture too wet to hold together.
Add the dried chickpeas, parsley, cilantro, scallions, garlic, cumin, coriander, smoked paprika, cayenne, and salt to a food processor. Pulse in short bursts, 10–12 times, until the mixture resembles coarse, damp sand — it should hold together when pressed between your fingers but not be a smooth paste. Scrape down the sides as needed.
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