Baked Falafels with Cucumber-Yogurt Sauce

Ingredients

• FOR THE FALAFELS:
• 1 can (15 Oz. Size) Chickpeas
• 2 Tablespoons All-purpose Flour
• 2 Tablespoons Italian Parsley, Chopped
• 2 cloves Garlic, Chopped
• 1 teaspoon Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Chili Powder
• 1 teaspoon Paprika
• ¼ teaspoons Kosher Salt
• ¼ teaspoons Freshly Ground Black Pepper
• Olive Oil, For Drizzling
• FOR THE GRILLED ROMAINE:
• 3 heads Romaine, Washed, Cut In Half
• Vegetable Oil
• Salt And Pepper
• FOR THE CUCUMBER-YOGURT SAUCE:
• 1 cup Sour Cream
• 1 cup Plain Greek Yogurt
• 1 teaspoon Lemon Juice
• 1 whole English Cucumber, Halved, Chopped
• 1 whole Scallion, Sliced
• 1 teaspoon White Vinegar
• 2 cloves Garlic, Minced
• ¼ cups Feta Cheese, Crumbled
• 1 teaspoon Lemon Zest
• ½ teaspoons Oregano
• Kosher Salt
• Freshly Ground Pepper
• FOR THE ADDITIONAL TOPPINGS:
• Pita
• Red Onion, Julienned
• Tomatoes, Chopped

Preparation Instructions

For the falafels:
Preheat oven to 400ºF. Combine all ingredients in a food processor, pulse until well combined (should be thick). Form 9 equal-sized patties and place on a greased baking sheet. Drizzle with olive oil and bake for about 15 to 18 minutes.

For the grilled romaine:
Preheat outside grill. Brush romaine stalks with vegetable oil. Sprinkle with salt and pepper. Grill romaine 5 minutes on both sides until a golden brown.

For the cucumber-yogurt sauce:
Mix all ingredients in a bowl. Set in fridge for at least 3 hours or overnight.

To serve:
Place a spoonful of the cucumber-yogurt sauce on top of pita and spread. Top pita with 3 falafels, tomatoes, lettuce, and red onions. Serve immediately.

(Adapted from Can You Stay for Dinner? and All Recipes.)