Baked Falafel & Tahini Sauce

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  3 cup or 720g

• Onions

  Raw

  1 cup, chopped or 160g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Parsley

  Raw

  ¼ cup or 15g

• Salt

  Table

  1 tsp or 6g

• Garlic

  Raw

  4 clove or 12g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Wheat flour

  White, all-purpose, unenriched

  ¼ cup or 31g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Fat Free Greek Plain Yogurt

  Our Finest

  ⅔ cup or 154g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  ⅓ cup or 79g

• Lemon juice

  Raw

  2 tbsp or 30g

• Garlic

  Raw

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Water

  Plain, clean water

  12 tbsp or 177g

Directions

1. Put chickpeas, onion, parsley, cilantro, salt, garlic, and cumin into bowl of a food processor with the steel blade attached. Pulse until mixture is well-chopped and combined, but not pureed together. Sprinkle over baking powder and flour and pulse a few more times to combine. Test one ball to see if mixture holds together, and if not add more flour until it does. (I didn't need to add more flour.) Put mixture into a plastic bowl with a tight-fitting lid and chill several hours or overnight.
2. When ready to bake Falafel, preheat oven or toaster oven to 400F. (I sprayed the baking sheet with olive oil and preheated the pan too, to get the outside of the Falafel extra crisp.)
3. Shape the mixture into 12 balls, pressing each one flat with your hands and forming into a patty not quite 1/2 inch thick. Put patties on pan and bake until lightly browned and cooked through. (Jamie baked them about 22 minutes; I was using a toaster oven and baked mine about 26 minutes, turning after 13 minutes.) Serve warm, with Yogurt-Tahini sauce if desired.
4. For the sauce: Using a whisk or mini-processor, combine ingredients. Add water as desired until it's as thin as you prefer. (I added about 2 T of water.) Serve with Falafel patties.

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