Baked Falafels With Lemon Tahini Sauce

From rx4foodies.wordpress.com 35 calories per falafel

• Ready In: 35 mins
• Serves: 8
• Yields: 16 falafels

Ingredients

• 2 (15 ounce) cans garbanzo beans (chickpeas)
• 4  tablespoons whole wheat flour
• 6  tablespoons flat leaf parsley, finely chopped
• 4  large garlic cloves, finely chopped
• 3  teaspoons ground cumin
• 3  teaspoons ground coriander
• 1  teaspoon chili powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 3  tablespoons tahini
• 2  tablespoons lemon juice
• 1⁄8 teaspoon salt
• 4  teaspoons water
• 1  garlic clove, mashed into a paste

Directions

1. Preheat oven to 400 degrees F.
2. Combine all the ingredients in a food processor and pulse until well blended. Taste the falafel mixture, and adjust seasoning to your liking.
3. Scoop the bean mixture into a bowl and shape into 16 equal sized patties. Place on a greased baking sheet, brush each with olive oil and bake for 25, or until browned and crispy on the outside.
4. Meanwhile, for the Lemon Tahini Sauce:
5. In a small mixing bowl, whisk together the tahini, lemon juice, salt, water, and garlic paste. Adjust seasoning with salt and/or lemon juice.
6. Makes about 1/3 cup.
7. Serve as an appetizer, over a salad, or in a pita wrap with the lemon tahini sauce drizzled over the falafels.