Opa! Baked Falafel

The only other time I've made Greek food before was a horrible attempt at tabbouleh a few years ago. However, I've been craving falafel and I can't find a restaurant around me that makes it the way I like it. So I tried this recipe, and I'm so glad I did! 

Yield: I got 7 patties out of this, but I probably could've gotten 8 to make it even. Nutrition is per falafel, so 1/7 of the recipe.

Ingredients:
2 tbsp olive oil, divided

1 can chickpeas, rinsed and drained

1 c diced onion (use frozen if desired)

1/4 tsp garlic powder

2 tbsp dried parsley

2 tbsp dried cilantro

Zest of small lemon

1/2 tsp sea salt

1/2 tsp ground cumin

1/2 tsp red pepper flakes

1/2 tsp baking powder

1/3 c flour

1 egg, beaten

Preparation:

1. Coat a metal pan (I used a skillet) with cooking spray and 1 tbsp olive oil and put it in oven. Preheat to 375 degrees.

2. Pulse chickpeas, onion, garlic powder, cilantro, lemon zest, parsley, salt, cumin, pepper flakes, and baking powder in food processor until minced (not a paste). Transfer to bowl and stir in the egg and flour.

3. Drop mixture in golf ball sized amounts in the pan and bake 20 minutes.


4. Brush (or drizzle) falafel with remaining oil, flip, and bake another 15-20 minutes until golden brown on both sides.

Serve with pita bread, tabbouleh, and yogurt sauce (6 oz fat free Greek yogurt, juice of 1/2 lemon, salt, and cayenne pepper to taste). For the bread I used multi-grain Itsy-Bitsy Pita Pockets - they are only 40 calories each, and they were the perfect size for the falafel!