Baked Falafels With Lemon Tahini Sauce - cooking recipe

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

Preparation

Preheat oven to 400 degrees F.
Combine all the ingredients in a food processor and pulse until well blended. Taste the falafel mixture, and adjust seasoning to your liking.
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.
Meanwhile, for the Lemon Tahini Sauce:
In a small mixing bowl, whisk together the tahini, lemon juice, salt, water, and garlic paste. Adjust seasoning with salt and/or lemon juice.
Makes about 1/3 cup.
Serve as an appetizer, over a salad, or in a pita wrap with the lemon tahini sauce drizzled over the falafels.