BAKED FELAFEL

Baked Falafel

Adapted from the Moosewood Cookbook

4 cups (about 2 15-oz cans) chickpeas

3 garlic cloves, crushed

1/2 cup finely minced celery (about 2 stalks)

1/2 cup finely minced yellow onion

1/2 teaspoon cumin

1/2 teaspoon tumeric

1/4 teaspoon cayenne pepper

1 1/2 teaspoon salt

2 beaten eggs

3 tablespoons tahini

3 tablespoons fine bread crumbs or flour

1. In a large bowl, mash the chickpeas. Add the remaining ingredients and chill.
2. Preheat oven to 375
3. Shape the mixture into 2-inch patties and roll in flour. Place on a parchment-lined baking sheet and bake for 25-30 minutes, turning the falafel over halfway thorough cooking.
4. Fill a pita pocket with falafel, onion, tomatoes, tahini and tzatziki (recipes below)

Tzatziki: Mix together

4 oz (1/2 cup) plain Greek yogurt

1 tablespoon olive oil

1/2 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

1 clove pressed garlic

1/2 tablespoon fresh dill

2 1/2 tablespoons shredded cucumber with the water removed.

Tahini: Beat or whisk together

3/4 cup tahini paste

3/4 cup yogurt

1 small clove of crushed garlic

1/4 cup freshly squeezed lemon juice

2 tablespoons finely minced parsley

1/4 teaspoon cumin

Dash of each cayenne, paprika and salt

Dash of tamari (optional)