Baked Falafel with Spicy Feta Dip

Here’s the thing about healthy food.

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It can be: boring, humdrum, uninteresting, dead, ho hum, insipid, interminable, platitudinous, dull, monotonous, bland, vapid, stodgy, tiresome, lifeless, dumb, aaaaaaand boring. Also I highly recommend a trip to next time you want to waste five minutes being ASTOUNDED at all the synonyms for “bored”.

Except…when healthy food isn’t boring…it’s, well, the opposite of boring. Otherwise known as the antonym (had to Google that to make sure I was using the right word. Go me). Like when said healthy food is slathered in spicy feta cheese dip. And stuffed inside a pita with fresh veggies. And spinach. And more cheese.

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These little nuggets, or “Balls of Glory” as my roommates and I like to call them, are delicious. Healthy. Baked, not fried. And versatile! Another antonym of boring! I think?

You can throw these on salad, stuff them inside a pita, eat them with your hands — do it. This is a judgement-free zone.

I made a double-batch and froze the rest, because they were that good. And because I am, for some reason, convinced that I need to make a double batch of EVERYTHING and freeze the leftovers. I’m quickly running out of freezer room, but hey, at least I’m prepared for the zombie-pocalypse.

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  • 2 (14 oz)cans chickpeas, drained and rinsed
  • 4 garlic cloves, chopped
  • 4 green onions, sliced
  • 1 large egg
  • 1 lemon, juiced
  • 1/3 cup fresh parsley, chopped
  • 1/3 cup fresh cilantro, chopped — yeah, I obviously didn’t do cilantro, and if you do, I’m not sure how we’re friends.
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 cup whole wheat or all-purpose flour
  • 1 teaspoon baking powder

spicy feta dip

  • 1/2 cup plain Greek yogurt
  • 8 ounces feta, crumbled
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • fresh parsley + crushed red pepper for garnish


  1. Preheat the oven to 400 degrees F.
  2. In a food processor, combine the chickpeas, garlic, onions, egg, lemon juice, parsley, cilantro, oil, salt, pepper, cumin and paprika. Pulse a few times until crumbly but not pureed. Add in half of the flour and baking powder and pulse a few more times until combine. Repeat with remaining flour and baking powder.
  3. Once the mixture is combined, scoop out about 2 tablespoons worth and form it into a small patty or ball. Place the falafel on a baking sheet and bake for 20 minutes, until slightly crisp on top and cooked through.

spicy feta dip

In the same food processor (I know you hate me right now for having to wash a food processor twice in one meal, but you’ll forgive me once you eat your balls of glory, I swear), add the yogurt, feta, olive oil, salt, pepper and cayenne. Pulse and blend until combined, scraping down the sides if needed. Scoop the feta into a bowl and give it an extra drizzle of olive oil. Garnish with the parsley and a sprinkle of crushed red pepper.

Recipe from: How Sweet Eats

Yields: 2-4 servings


3 thoughts on “Baked Falafel with Spicy Feta Dip

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