I don’t know about you, but Falafel is a weakness of mine. I wanted to make a healthier baked version that I could throw on salads for a quick lunch. So, I came up with this recipe and it’s quite delish. Try it on salads or in a pita for a delicious meal!! They can also be frozen and reheated for a quick bite. I accompanied the falafel with sides of romaine, cucumber, raw beets and red onion, then topped it off with a bit of hummus, yogurt sauce and a squirt of sirachia sauce. Follow below for the falafel and cucumber yogurt sauce recipe:

Baked Falafel

-1 can rinsed & drained chickpeas
-1/4 ground oats
-4 garlic cloves
-1 egg
-1/2 red onion
- handful fresh parsley
- handful fresh cilantro
-3 tbsp olive oil
-1/4 c. water
-1 tbsp cumin
-1 tbsp turmeric
-1/2 tsp cayenne pepper
-1/2 tsp salt
-1/2 tsp black pepper

Preheat oven to 350. Put all of the ingredients in either a blender or food processor and blend for about a min or two until mixed and a thick paste forms. Spread about 3 tbsp of olive oil onto a foil lined cookie sheet (spray olive oil is the easiest). Bake for 13- 15 mins. Flip over, flatten a bit with the back of a spatula and bake for another 13-15 minutes. Voila, eat right away or cool on a wire rack.

Cucumber Yogurt Sauce

-2c. chobani 0% plain yogurt
-1/2c. chopped cilantro
-1/2c. chopped cucumber
1/4 c. chopped red onion
-1 tsp. of garlic powder
-1 tsp. of red pepper flakes

Mix all the ingredients together and let sit for 5 mins.

Serve on top of a warmed pita with toppings! Enjoy!

XO Elle