Instructions

For the falafel:

1. Preheat the oven to 425. Brush or rub a baking sheet with a thin layer of olive oil.
2. Combine all the ingredients in a food processor, except baking soda and flour: Add the chickpeas, onion, garlic, 1/4 cup parsley, and 1/4 cup cilantro to the bowl of a food processor. Sprinkle the olive oil, lemon juice, and spices over top.
3. Pulse until the ingredients are mixed: Pulse the food processor 10 or 12 times, until the chickpeas are chopped and all the ingredients are mixed.
   Taste the mixture: Taste and add more herbs, spices, olive oil, or lemon juice, if you like.
4. Add the baking powder: Sprinkle the baking powder and flour over the mixture.
   Continue pulsing until the mixture forms a ball: Continue to mix the chickpeas in pulses, scraping down the sides of the bowl as needed, until the mixture forms a giant ball
5. Roll the falafel into large balls. Using your hands, scoop up some of the mixture and form it into a ball in your hand. Press the balls into patties: Transfer the falafel balls to the baking sheet and gently press into patties roughly 1/2-inch thick. Pressing the patties increases the surface contact with the baking sheet and makes the baked falafels crispier. If the patties break a little as you press them, just pat them back into shape.
6. Bake 10-15 minutes on each side flipping. Half way through cook time.

For the Tzatziki Sauce:

1. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.                 

Recipe provided by Jess Toliver, Jess Delicious Living