Baked Falafels with tahini-yogurt sauce

Last week I had some terrible falafels at shawarma shop, and thought of how far they were from the delicious, bright green spicy morsels I remember from Saudi Arabia. It's not something I usually order anyway, since they are typically deep-fried. So I decided to go on a falafel quest....I scoured the internet for recipes, advice, and guidance. Armed with some new knowledge, I hit the kitchen. Here is my version....I think they turned out very delicious! Next time I will make them with the green fava beans that are traditional in Arabian falafels.

Baked Falafels with Tahini-Yogurt Sauce

1 1/4 C cooked garbonzo beans (or 1 can)

3 cloves garlic

1 handful parsley

1 handful cilantro

2 green onions, chopped

1/2 tsp cumin

1 chili pepper

1 tsp tahini paste

2 grinds each of salt and pepper

2 Tbsp water

1 Tbsp flour (ideally garbonzo bean flour)

Pulse all the ingredients except the flour in a food processor until mixture resembles a coarse meal and the herbs have turned the mixture green. Transfer into a bowl and add the flour, stirring well until combined. Form into 8 balls (about 2 Tbsp mixture for each), and flatten to form a disc. Spray a baking sheet with olive oil cooking spray, place falafels on the sheet, and spray them with cooking spray. Bake at 375F for 30 minutes, turing once, or until golden brown.

Each falafel is 48 calories, 0.6g fat, 2.3g protein, 8g carbs, 1.6g fibre, and 10mg sodium.

Sauce:

1/2C yogurt

2 green onions, finely chopped

1 tsp tahini paste

s&p

Combine all ingredients in a bowl, chill until ready to use.