Crispy Baked Falafel with Hazelnuts and Lemon-Mint Sauce

Crispy baked falafel with hazelnuts, drizzled in a creamy lemon‑mint sauce — an easy, low‑fat alternative to deep frying that’s full of flavor.

Baked falafel was a game changer for me: no deep frying, less oil and the same satisfying crunch. Made from chickpeas, herbs and spices, this version includes hazelnuts for extra texture and a rich, nutty flavor. It’s high in protein and fiber, provides a range of minerals and B vitamins, and keeps cholesterol low while helping you feel full longer. A healthier, equally delicious alternative to the fried classic.

If you’re new to falafel, it’s a staple of Middle Eastern street food made primarily from chickpeas and fragrant spices. Traditionally served in pita with sauces, falafel is also versatile: use it in savory pies, veggie burgers, pizzas, power bowls, wraps, salads, and more. This baked version is simple to prepare, moist inside and crisp on the outside.

The falafel here combines chickpeas, grated hazelnuts, garlic, shallot, fresh herbs and a little spice. A touch of tahini and rice flour helps bind while keeping the texture light. The lemon‑mint sauce is bright and creamy — just Greek yogurt, lemon and mint — and adds a refreshing counterpoint to the nutty fritters.

These falafel are quick to make: pulse the falafel ingredients in a blender or food processor until combined but still slightly crumbly, shape into balls or patties, then bake until golden and crisp. Total time is about 30 minutes from start to finish.

For a light meal, serve the falafel with a simple salad of baby spinach, avocado, cherry tomatoes, olives and sunflower seeds, and drizzle with the lemon‑mint yogurt. Falafel also freezes very well, so making a larger batch and storing extras for later meals is convenient and time saving.