Baked Falafel

For those who like falafel, yet not the extra calories, this is a great, lighter version.

I created my own version of baked falafel, though I did not compromise the taste. It is not as crispy as the fried falafel, but, in a whole wheat pita with tahini and tomatoes, it has just as good of a flavor.

Low in calories and low in fat--great substitute for the real thing!

Ingredients

2 cloves of garlic, minced

4 cups cooked garbanzo beans

4 cups of fresh parsley, thinly chopped 

2 tablespoons olive oil

1 medium onion, thinly chopped

1 tablespoon cumin

1 teaspoon baking powder

1 teaspoon turmeric

1 teaspoon old bay seasoning

+Salt

+Pepper

Olive oil spray

Directions

Heat oven to 375 F.

Take a baking sheet and line with a parchment paper.

In a food processor add all the ingredients and mix coarsely.

Take an ice cream scoop and create an evenly sized falafels.

Place the falafels on the baking sheet.

Spray the top with olive oil and bake for about 20 minutes.

Serve in a pita pocket with tahini and Israeli salad.