Traditionally, falafel is fried but we like to bake ours for an easier, lighter take. We stir Tomato Not Just Pesto into the falafel mixture as well as into the tzatziki for dipping and serving.
Serve these as an appetizer with the Not Just Pesto Tzatziki to dip, in a whole wheat pita with pickles, tomatoes and onion, or over a bed of greens! Make a batch or two of this falafel in the beginning of the week and you’ll have a tasty, protein and fiber packed meal ready for lunch boxes, afternoon snacking, or grab and go lunch.
can chickpeas, rinsed and drained
parsley leaves (1 bunch)
salt and black pepper
onion or garlic powder
all-purpose flour ( or gluten-free all purpose flour blend)
English cucumber, grated on the large holes of a box grater
Pita, sliced cucumber, tomatoes, red onion, remaining lemon to serve (or serve over a bowl of greens)!
Preheat oven to 375 with a rack in the middle position and line a sheet tray with parchment paper. In the bowl of a food processor, combine chickpeas, parsley, almonds, ½ teaspoon salt, ¼ teaspoon pepper, cumin, sesame seeds, onion powder, flour, baking soda to a food processor and pulse until finely ground. Transfer to a medium bowl and stir in half of the jar of Not Just Tomato Pesto, mixing with your hands until fully incorporated.
Using a tablespoon, form the mixture into balls and place on the prepared tray, brush with the olive oil, and place in the oven for 20 minutes until golden brown and crisp.
Meanwhile, add the remaining Not Just Tomato Pesto, greek yogurt, ¼ teaspoon salt, cucumber, and the juice of half lemon in a medium bowl. Stir until completely incorporated. Serve the falafel in a pita with sliced cucumber, sliced tomato, sliced red onion, and Not Just Pesto tzatziki, or serve over a bed of greens.
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