Baked Falafel with Tzatziki

Falafel is a deep-fried ball or patty made from chickpeas, fava beans, or a mixture of both. It originated in Egypt before spreading to the Middle East. It became a popular street food there, then spread worldwide because of its versatility. Makes 16-18 falafel.

Ingredients for Falafel
1 - 15 ounce can garbanzo beans, drained and rinsed
1 cup red onion, chopped
4 cloves garlic, chopped
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1 cup spinach leaves, loosely packed
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper, (optional)
1 teaspoon sea salt, or to taste
1/2 cup almond flour or almond meal
2 tablespoons olive oil

Instructions for Falafel
Preheat oven to 375 degrees F. Line baking sheet with parchment paper, grease or spray with oil, and set aside.

Place garbanzo beans, onion, garlic, parsley, cilantro, spinach, cumin, paprika, cayenne and salt in a food processor. Pulse until well blended. Add almond flour and pulse.

Transfer mixture to a large bowl. Scoop 2 Tablespoons and shape into a ball and then flatten to ½ inch thickness. Place patties on baking sheet and brush with olive oil. Bake for 25-30 minutes, turning halfway or until golden brown.

Ingredients for Tzatziki Sauce
2 - 5.3-oz. containers plain Greek yogurt
1 medium English cucumber, peeled, seeded and finely chopped
2 cloves garlic, minced
2 Tbsp. fresh dill, finely chopped
1 Tbsp. freshly squeezed lemon juice
½ tsp. salt
½ tsp. freshly ground black pepper
1 Tbsp. extra virgin olive oil

Instructions for Tzatziki Sauce

Combine all ingredients in a medium bowl, whisk together until well combined. Chill.