Little Baked Roasted Red Pepper Falafel

Ingredients

• FOR THE FALAFEL:
• 1 can (15 Oz. Size) Chickpeas, Drained And Rinsed Thoroughly
• 1 whole Roasted Red Pepper (from A Jar)
• 3 whole Green Onions, Chopped
• 1 teaspoon Minced Garlic
• 1 Tablespoon Olive Oil
• ½ cups Cilantro Leaves, Packed
• ½ teaspoons Salt
• ½ teaspoons Ground Cumin
• ¼ teaspoons Fresh Ground Black Pepper
• 1 Tablespoon Flour (rice Is Fine To Keep Them Gluten-free)
• FOR THE TZATZIKI:
• 1 cup Low Fat Plain Green Yogurt
• 1 teaspoon Dried Dill
• ½ whole Cucumber, Peeled, Seeded, And Chopped
• ¼ teaspoons Garlic Powder
• ¼ teaspoons Ground Coriander
• ¼ teaspoons Salt
• 1 dash Fresh Ground Black Pepper

Preparation Instructions

For the falafels: Combine all of the falafel ingredients in the bowl of a large food processor. Mix until a smooth puree is formed. Transfer puree into a bowl and place in refrigerator for 30 minutes to chill.

Preheat oven to 375 F. Spray a baking sheet generously with olive oil spray. Drop 1 1/2 tablespoons of the chilled mixture onto the baking sheet. Bake on middle rack for 18 minutes, gently flipping patties halfway through baking.

For the tzatziki: Whisk together all ingredients and place into a covered container for one hour prior to serving.

Nutrition Information per 1 falafel: 52 calories, 1.5 g fat, 1.7 g protein, 6.5 g carbohydrates, 1.6 g fiber