Baked Falafel

• 1/4 cup tahini
• 1/4 cup water
• 1 (15-ounce) can chickpeas, drained, rinsed
• 1 teaspoon finely chopped fresh garlic
• 1 small (1/2 cup) onion, finely chopped
• 1/4 cup chopped cilantro leaves
• 1/4 cup chopped mint leaves
• 1/8 teaspoon ground red pepper
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon lemon juice
• 1/4 cup panko bread crumbs
• 4 tablespoons Land O Lakes Butter with Olive Oil & Sea Salt, melted
• 2 (8-inch) pita pocket breads, cut in half
• Shredded romaine lettuce
• Sliced tomatoes
• Sliced onion

1. Heat oven to 400F.
2. Combine tahini and water in bowl; set aside.
3. Place all falafel ingredients except bread crumbs and Butter with Olive Oil & Sea Salt in food processor bowl fitted with metal blade.
4. Pulse until ingredients are blended into thick paste.
5. Brush 15x10x1-inch baking pan with 1 tablespoon melted Butter with Olive Oil & Sea Salt.
6. Place bread crumbs into shallow bowl; set aside.
7. Shape falafel mixture into 12 balls.
8. Flatten to 1 1/2-inch circles; coat in bread crumbs.
9. Place onto prepared baking pan.
10. Brush tops of patties with remaining butter.
11. Bake 15 minutes; turn patties.
12. Bake 5-10 minutes or until golden brown.
13. Place 3 falafel into each pita bread half; top with lettuce, tomatoes and onions.
14. Drizzle with tahini sauce.

tahini, water, chickpeas, fresh garlic, onion, cilantro, mint leaves, ground red pepper, ground cumin, salt, baking soda, lemon juice, bread crumbs, butter, pocket breads, romaine lettuce, tomatoes, onion

Taken from www.landolakes.com/recipe/4074/baked-falafel (may not work)