I am giddy today.
Guess what?
It’s Monday, but each day brings us closer to March, spring, and eventually summer—more sunshine, beach days, mojitos, swimsuits and, yes, neon.
Neon everything—except my food. I’m trying to resist buying an obviously hot pink or yellow handbag, though the struggle is real.
My weekend was refreshingly low-key. It felt nice to step outside without a frozen nose. I mostly relaxed, made some killer burgers, and baked a double batch of these falafel for snacking through the week. I also spent some time psyching myself up to watch The Walking Dead—because apparently that show exists to wreck hearts.
Anyhoo—falafel.
Let’s talk about it.
I absolutely adore this version: chickpeas, feta, fresh herbs—the works. It’s one of the easiest recipes to throw together, great for weekday meal prep, and versatile enough to use in salads, warm pitas, as a snack with the feta dip, or alongside eggs for breakfast.
Huge bonus: these are still tasty cold, which is a rare thing for me. I’m not someone who likes food chilled—yogurt, pizza, even ice cream loses its charm when it’s not the “right” temperature—so cold-friendly falafel is a win.
I could dive right into that spicy feta dip—cheesy, tangy, and just begging to be spooned.
Fun fact: I prefer baked falafel to fried. If you like crispier, you can pan-fry them briefly in olive oil, but baking keeps them lighter and still satisfyingly crisp on the outside.
And I’ll happily eat mine with ridiculous amounts of feta dip and a spoon.
Baked Falafel with Spicy Feta Dip
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Ingredients
- 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
- 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
Instructions
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Preheat the oven to 400°F.
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In a food processor, combine chickpeas, garlic, green onions, egg, lemon juice, parsley, cilantro, olive oil, salt, pepper, cumin and smoked paprika. Pulse several times until the mixture is crumbly but not pureed. Add half the flour and baking powder, pulse to combine, then add the remaining flour and baking powder and pulse again.
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Scoop about 2 tablespoons of mixture and form into small patties or balls. Arrange on a baking sheet and bake for 20 minutes, until slightly crisp on top and cooked through.
spicy feta dip
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In the same food processor (wipe or rinse it while the falafel bake), combine yogurt, crumbled feta, olive oil, salt, pepper and cayenne. Pulse until combined, leaving a bit of texture if you prefer. Transfer to a bowl, drizzle with olive oil, and garnish with parsley and crushed red pepper.
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If you prefer fried falafel, pan-fry in a little olive oil until golden and crisp.
Notes
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I appreciate you so much!
because I like a little falafel with my dip.