Middle Eastern Baked Falafel

Pair this with a Yogurt-Tahini Sauce for a lighter, healthier classic version of falafel. 4 stars!

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2 1⁄2 cups  cooked chickpeas
• 2  large garlic cloves, chopped
• 2  tablespoons  minced fresh parsley
• 2  teaspoons ground coriander
• 2  teaspoons ground cumin
• 1⁄2 teaspoon chili powder
•  ground red pepper, to taste
•  freshly ground  red pepper, to taste
•  salt, to taste
• 2  tomatoes, chopped
• 1⁄2 cup cucumber, julienne
• 6  whole wheat pita bread
• 3  cups  shredded romaine lettuce

Directions

1. Preheat the oven to 400 degrees F.
2. Ina blender or food processor, combine the chickpeas, garlic, parsley, coriander, cumin, chili powder, red pepper, black pepper, and salt.
3. Process until the ingredients form a thick paste.
4. Lightly coat a baking hseet with non-stick cooking spray. Roll the chickpea mixture into 1" balls and place on the sheet. Lightly coat the balls with non-stick spray.
5. Bake for 20 minutes, or until the balls are lightly golden brown. Set aside.
6. In a medium bowl, combine the tomatoes and cucumber.
7. Cut the pitas in half and fill each pocket with lettuce, falafel balls, yogurt-tahini dressing, tomato and cucumber mixture, and more dressing if desired.