Baked Fallafel

MaddiLK

subheading: Fallafel:

2 15-ounce cans cooked chickpeas

1 medium red onion, chopped

1 cup fresh parsley

4 garlic cloves

1 Tablespoon ground cumin

1 teaspoon Kosher salt

1 teaspoon red chili flakes

1 teaspoon baking powder

1 lemon, juiced

2 Tablespoons olive oil

subheading: Lemon Dill Greek Yogurt Sauce:

1 cup low-fat Greek yogurt

1 Tablespoon fresh dill

1 Tablespoon finely chopped red onion

1 teaspoon turmeric

½ Tablespoon extra virgin olive oil

½ lemon, juiced

Rinse and drain chickpeas and put them in your food processor. Add onions, parsley, garlic, cumin, Kosher salt, red chili flakes, and baking powder.

Roll the lemon on your cutting board or a hard surface first to help squeeze more juice out of it. Add the juice of one whole lemon to the mixture.

Pulse or process the ingredients in 30-second intervals until the mixture is coarse, being careful to not over mix.

Preheat oven to 400 degrees Fahrenheit and gently brush about one tablespoon of olive oil onto your baking sheet.

Using a scoop, portion dough into roughly two-tablespoon-sized balls and then flatten into disks. Place on baking sheet and bake for 8 to 10 minutes.

Halfway through baking, brush the tops of the falafel with the remaining olive oil and then use a spatula to gently flip the falafel. Bake for an additional 8 to 10 minutes, or until the falafel are crisp and golden brown.

Mix sauce ingredients together while fallafel is baking!

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