Baked Falafel with Tzatziki Sauce

2 cloves garlic, quartered

1/4 C. coarsely chopped fresh cilantro

1/4 C. coarsely chopped fresh flat-leaf parsley or mint

2 C. chickpeas

1/2 C. plain coarse bread crumbs

1 to 2 T. freshly squeezed lemon juice

1 tsp. baking powder

1 tsp. ground cumin

1/2 tsp. kosher salt

1 tsp. hot pepper sauce (such as red or green Tabasco)

Coarsely ground black pepper to taste

Olive oil for brushing

 

Place garlic, cilantro, parsley or mint, chickpeas, and bread crumbs in the bowl of a food processor. Pulse a few times to chop and blend ingredients. Sprinkle 1 T. lemon juice over chickpea mixture and pulse a few more times. Sprinkle baking powder, cumin, salt, Tabasco, and black pepper over mixture and pulse until the chickpea mixture reaches a workable paste-like consistency. Add an additional T. of lemon juice if it seems very dry. Preheat oven to 400 degrees F. While the oven is getting hot, line a baking pan with foil and brush with olive oil. Using a large T. or #40 disher (ice cream scoop), scoop balls of dough into your palms and form them into patties. Set aside on work surface while you form the remaining mixture. Arrange falafel patties on oiled baking sheet and brush them with olive oil. Bake at 400 degrees F for about 15 to 20 minutes, until the tops are golden brown and crispy. Turn once midway through baking. Remove from oven and let falafel cool on pan for a minute or two before removing to plates or pitas with a spatula. Serve in a whole-grain pita with leaf lettuce and plenty of Tzatziki Sauce.

 

Tzatziki Sauce

 

1/2 C. plain nonfat yogurt

1/2 C. sour cream (low fat is fine)

1 large clove garlic, minced

1 T. chopped fresh dill

1 tsp. fresh lemon juice

1/4 tsp. lemon zest

1 kirby cucumber, peeled and finely diced

Kosher salt and freshly ground black pepper to taste

 

Combine all ingredients in a small mixing bowl; stir to incorporate. Cover and chill for at least 30 minutes prior to serving. Taste after chilling and adjust seasonings if necessary. Makes about 1 1/2 C.