Speaking from many years of falafel mix-making: be sure to let the mix soak for the entire time. It will look very wet when first mixed, but will absorb it in due time. Too little water and too little time will produce sandy, raw-tasting patties.
- 2 cups falafel mix
- 1–1/2 cups water
- 1 tbsp olive oil
- 2 cups fresh spinach, finely chopped (yields about 2/3 cup chopped)
- 1/4 cup cilantro, chopped (optional)
- 1/2 cup plain lowfat or fat free yogurt
- 2 tbsp tahini
- 2 tsp fresh lemon juice
- 1/2 tsp ground cumin
- Optional: whole grain pita bread, tomatoes, avocado
- Preheat oven to 350F.
- Falafel: Mix the falafel mix, water, oil, spinach, and cilantro in a medium bowl. Let the mixture stand for five to ten minutes to absorb the liquid. The batter should be thick.
- Form small size patties and place them on a cookie sheet. Bake them for 12 to 15 minutes until deep golden brown. Using a spatula, flip the patties over and return to the oven. Bake another 5 to 10 minutes or until deep golden brown.
- Sauce: Whisk the yogurt, tahini, lemon juice, and cumin in a small bowl until smooth. Season with salt and pepper to taste.
- Serve the falafel with the sauce; optional, stuff the patties into pita halves and add tomato and avocado. Makes about 20 generous patties.