Middle Eastern Baked Falafel

• 2 1/2 cups cooked chickpeas
• 2 large garlic cloves, chopped
• 2 tablespoons minced fresh parsley
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• ground red pepper, to taste
• freshly ground red pepper, to taste
• salt, to taste
• 2 tomatoes, chopped
• 1/2 cup cucumber, julienne
• 6 whole wheat pita bread
• 3 cups shredded romaine lettuce

1. Preheat the oven to 400 degrees F.
2. Ina blender or food processor, combine the chickpeas, garlic, parsley, coriander, cumin, chili powder, red pepper, black pepper, and salt.
3. Process until the ingredients form a thick paste.
4. Lightly coat a baking hseet with non-stick cooking spray. Roll the chickpea mixture into 1" balls and place on the sheet. Lightly coat the balls with non-stick spray.
5. Bake for 20 minutes, or until the balls are lightly golden brown. Set aside.
6. In a medium bowl, combine the tomatoes and cucumber.
7. Cut the pitas in half and fill each pocket with lettuce, falafel balls, yogurt-tahini dressing, tomato and cucumber mixture, and more dressing if desired.

chickpeas, garlic, parsley, ground coriander, ground cumin, chili powder, ground red pepper, freshly ground red pepper, salt, tomatoes, cucumber, whole wheat pita bread, shredded romaine lettuce

Taken from www.food.com/recipe/middle-eastern-baked-falafel-522121 (may not work)