Do you remember the movie She’s All That? Enjoy the wholesome flavors of baked falafels with cucumber—a nutritious, lighter take on the classic Middle Eastern favorite. These baked falafels combine savory chickpeas with bright cucumber-yogurt sauce for a refreshing, satisfying bite.
When I first saw the movie it was in a theater. I was 16 and smitten with Freddie Prinze, Jr.—funny, charming, and undeniably attractive. I adored Rachel Leigh Cook’s character, Laney Boggs, and the memorable final scene under twinkling lights. Those teen-movie memories always make me smile.
One of my favorite moments is the falafel counter scene: Laney works at a falafel shop while an elderly customer deliberates over his order, and Freddie’s character awkwardly asks Laney out. She says yes to make him go away and then returns to the counter to take the man’s order, prompting this priceless exchange:
Laney Boggs: “Sir, have you reached a decision?”
Elderly Gentleman: “Yes I have. Supersize my balls.”
It never fails to make me laugh. Who knew falafels could spark such comedy?
This recipe brought that scene to mind. I had a sudden craving for falafel and discovered you can bake them instead of frying. The base is chickpeas—also called garbanzo beans—which lend a hearty texture and nutty flavor.
The process is simple: combine the ingredients in a food processor, pulse until the mixture thickens, form into patties or balls (you can supersize them if desired), and bake for about 15 minutes. The result is golden, slightly crisp falafels without the fuss of deep-frying.
But a falafel sandwich is more than the patties. I like to add crisp red onion and juicy tomatoes, and for a smoky twist I grill romaine hearts briefly on a hot grill. The cucumber-yogurt sauce pulls it all together: tangy, creamy, and bright with cucumber and lemon. Combined, these components create a balanced, refreshing meal.
This version is quick, easy, and perfect for a weeknight dinner or a casual gathering. It’s flavorful, wholesome, and adaptable—serve with pita, flatbread, or a salad bowl.
Now, is the movie’s title better as “Falafel’s All That”? Probably over the top, but it’s fun to imagine.
Baked Falafels with Cucumber-Yogurt Sauce
Serves 2 to 3
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
For the falafels:
1 can chickpeas (garbanzo beans)
2 tablespoons all-purpose flour
2 tablespoons Italian parsley, chopped
2 garlic cloves
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the grilled romaine:
3 hearts romaine, washed and halved
Vegetable oil for brushing
Salt and pepper to taste
For the cucumber-yogurt sauce:
1 cup sour cream
1 cup plain Greek yogurt
1 teaspoon lemon juice
Half an English cucumber, chopped
1 scallion, sliced
1 teaspoon white vinegar
2 garlic cloves, minced
1/4 cup feta cheese, crumbled
1 teaspoon lemon zest
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper to taste
Additional toppings:
Red onion, julienned
Tomatoes, chopped
Pita or flatbread
Directions
For the falafels:
Preheat the oven to 400°F (200°C). Combine all falafel ingredients in a food processor and pulse until the mixture is well combined and thick but still slightly textured. Form into nine equal-sized patties or balls and place on a greased or parchment-lined baking sheet. Drizzle lightly with olive oil and bake for 15 to 18 minutes, until golden.
For the grilled romaine:
Preheat a grill or grill pan over medium-high heat. Brush the romaine halves with vegetable oil and season with salt and pepper. Grill romaine for about five minutes per side, until lightly charred and slightly wilted.
For the cucumber-yogurt sauce:
Combine all sauce ingredients in a bowl, mix well, and chill for at least 3 hours or overnight to let the flavors meld.
To serve:
Spread a spoonful of the cucumber-yogurt sauce on pita or flatbread. Top with three falafels, tomatoes, grilled romaine, and red onion. Serve immediately while the falafels are warm.
Conclusion: Baked falafels with cucumber-yogurt sauce deliver a delightful mix of textures and flavors—crispy, creamy, tangy, and fresh. This approachable recipe is ideal for a flavorful, wholesome meal any day of the week.