It's all Falafel of it!

I don't particularly like the smell of frying in my house. The smell gets in the curtains and seems to linger for days so a good baking version of a yummy fried food is golden for me. Try it!

Baked Falafel
Makes about 21 balls

1 15 ounce can garbanzo beans
1 small onion, finely chopped
2-3 garlic cloves, finely chopped
3 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon dried red pepper flakes
2 tablespoons flour
1 teaspoon baking powder
Salt and pepper to taste

Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2″ in diameter and slightly flatten. Place onto an oiled baking pan.

Bake for 15 minutes on each side, until nicely browned (since it’s baked, only the part actually touching the pan will be browned and crispy).

Serve with mini pita pockets, hummus, tahini sauce, tomatoes, lettuce and/or cucumber.

Cucumber & Dill Dressing (Tzatziki)
1/2 English cucumber
1/2 cup plain Greek yogurt
1/4 -1/2 cup milk
(depending on how thick/thin you want your dressing)
2 Tbsp. mayonnaise
2 tsp. lemon juice
1 green onion, minced
1 clove of garlic, minced
2 Tbsp. chopped fresh dill
1/4 tsp. black pepper
salt to tasteUsing your box grater, grate your cucumber into a strainer (with a bowl underneath). Sprinkle some coarse salt over the shreds and allow the water from them to leech for 20 minutes. Squeeze any remaining liquid out of the shreds with your hands and place in a bowl.

Add the remaining ingredients in to the bowl and stir to incorporate. Adjust for seasoning with salt and pepper. Refrigerate in a tight jar for up to 1 week.