Baked Falafel - So Perfect!

I made these this weekend and my non-veg family (Mom and Sister) loved them, my husband ate WAY too many (I doubled the batch to have throughout the week and he cut that down to just one days worth) and my son even gave it a go! This recipe came from Real Food for Real People lots of good stuff there. I highly recommend that you double this batch and eat throughout the week for a quick lunch or dinner - I planned on freezing but didn't get the chance as they were gobbled up quickly!

Serve in a whole-grain pita with leaf lettuce, tomato and plenty of Tzatziki Sauce (recipe to follow).

Ingredients:

• 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
  
• 2 tablespoons freshly squeezed lemon juice (or jar)
  
• 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
  
• Coconut oil for brushing

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.

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.

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 just grab some dough, scoop balls of dough into your palms and form them into patties. When you place them on baking sheet, smush down a bit.. I've found that with the smush, you get a nice golden brown result.

Arrange falafel patties on oiled baking sheet and brush them with oil. Bake at 400 degrees F for about 15 to 20 minutes (I do 8 mins, flip and another 8), until the tops are golden brown and crispy. Turn once midway through baking.

Remove from oven and let falafel cool on pan for a minute or two before removing to plates or pitas with a spatula.

Serve in a whole-grain pita with leaf lettuce and plenty of Tzatziki Sauce.
Serves 4

** NOTE: If you're going to make the Tzatziki Sauce, get goin' on it before you start the Falafel, the cucumbers have to drain for a good 30 mins and you "should" chill the sauce before you serve; unless you're a starvin' marvin and can't wait then it's still okay to eat right away.

Props! Goes to this awesome blog - Eat Real; Real Food for Real People
http://realfoodforrealpeople.blogspot.com/2009/02/baked-falafel.html