Easier and healthier than frying.
I love classic falafel, but I don't love frying things. So, I make this baked version. It's easy, healthy, and tasty.
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Sauté onion and garlic over medium heat until translucent, about 5 minutes. Transfer to food processor. Add chickpeas, 1/4 cup tahini, 1 teaspoon cumin, 1 teaspoon coriander powder, and oregano. Pulse until chickpeas are broken up but mixture is still a bit chunky. Transfer chickpea mixture to a small bowl and stir in ½ cup wheat germ.
Preheat oven to 375 F. Oil a baking pan. Roll balls in remaining wheat germ, and flatten slightly to form patties. Transfer to the baking pan and lightly brush or spray the tops with a little cooking oil. Bake for 20 minutes, turning over after 10 minutes, until lightly golden.
For the Lemon-tahini sauce. whisk together lemon juice, 2 tablespoons tahini, 1/4 teaspoon coriander powder, 1/8 teaspoon cumin, and salt. The mixture will get outrageously thick. Add water to thin to desired consistency. (I use about 3 tablespoons.)
Serve with pitas, lettuce, and tomato. Serves 4.