Baked Falafel with Tzatziki Sauce

• 2 cloves garlic, quartered
• 1/4 cup coarsely chopped fresh cilantro
• 1/4 cup coarsely chopped fresh flat-leaf parsley or mint
• 2 cups chickpeas
• 1/2 cup plain coarse bread crumbs
• 1 to 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon baking powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 teaspoon hot pepper sauce (such as red or green Tabasco)
• Coarsely ground black pepper to taste
• Olive oil for brushing

1. Place garlic, cilantro, parsley or mint, chickpeas, and bread crumbs in the bowl of a food processor. Pulse a few times to chop and blend ingredients.
2. Sprinkle 1 tablespoon lemon juice over chickpea mixture and pulse a few more times. Sprinkle baking powder, cumin, salt, Tabasco, and black pepper over mixture and pulse until the chickpea mixture reaches a workable paste-like consistency. Add an additional tablespoon of lemon juice if it seems very dry.
3. Preheat oven to 400 degrees F. While the oven is getting hot, line a baking pan with foil and brush with olive oil. Using a large tablespoon or #40 disher (ice cream scoop), scoop balls of dough into your palms and form them into patties. Set aside on work surface while you form the remaining mixture.
4. Arrange falafel patties on oiled baking sheet and brush them with olive oil. Bake at 400 degrees F for about 15 to 20 minutes, until the tops are golden brown and crispy. Turn once midway through baking.
5. Remove from oven and let falafel cool on pan for a minute or two before removing to plates or pitas with a spatula.
6. Serve in a whole-grain pita with leaf lettuce and plenty of Tzatziki Sauce.

Serves 4

Tzatziki Sauce

• 1/2 cup plain nonfat yogurt
• 1/2 cup sour cream (low fat is fine)
• 1 large clove garlic, minced
• 1 tablespoon chopped fresh dill
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon lemon zest
• 1 kirby cucumber, peeled and finely diced
• Kosher salt and freshly ground black pepper to taste