Little Baked Roasted Red Pepper Falafel

• 1 can (15 Oz. Size) Chickpeas, Drained And Rinsed Thoroughly
• 1 whole Roasted Red Pepper (from A Jar)
• 3 whole Green Onions, Chopped
• 1 teaspoon Minced Garlic
• 1 Tablespoon Olive Oil
• 1/2 cups Cilantro Leaves, Packed
• 1/2 teaspoons Salt
• 1/2 teaspoons Ground Cumin
• 1/4 teaspoons Fresh Ground Black Pepper
• 1 Tablespoon Flour (rice Is Fine To Keep Them Gluten-free)
• 1 cup Low Fat Plain Green Yogurt
• 1 teaspoon Dried Dill
• 1/2 whole Cucumber, Peeled, Seeded, And Chopped
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Ground Coriander
• 1/4 teaspoons Salt
• 1 dash Fresh Ground Black Pepper

1. For the falafels: Combine all of the falafel ingredients in the bowl of a large food processor.
2. Mix until a smooth puree is formed.
3. Transfer puree into a bowl and place in refrigerator for 30 minutes to chill.
4. Preheat oven to 375 F. Spray a baking sheet generously with olive oil spray.
5. Drop 1 1/2 tablespoons of the chilled mixture onto the baking sheet.
6. Bake on middle rack for 18 minutes, gently flipping patties halfway through baking.
7. For the tzatziki: Whisk together all ingredients and place into a covered container for one hour prior to serving.
8. Nutrition Information per 1 falafel: 52 calories, 1.5 g fat, 1.7 g protein, 6.5 g carbohydrates, 1.6 g fiber

chickpeas, red pepper, green onions, garlic, olive oil, cilantro, salt, ground cumin, fresh ground black pepper, flour, green yogurt, dill, cucumber, garlic, ground coriander, salt, ground black pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/little-baked-roasted-red-pepper-falafel/ (may not work)