Baked Falafel with Lemon Tahini Sauce

Preheat the oven to 400 F.

For the dressing, combine the tahini, garlic, lemon juice and zest in a mixing bowl. Whisk vigorously to combine, adding water in little by little until desired consistency is achieved. (For use as a dipping sauce, I use less water. As a dressing, it will probably need the full 1/3 cup or even a tablespoon or two more.) Add salt and pepper to taste. Keep it refrigerated in an airtight container until ready to use. Whisk or shake to recombine ingredients that may have separated before serving.

For the falafel, combine all of the falafel ingredients except for 1 1/2 tablespoons of olive oil in a large food processor. Process in 15 second increments, scraping down the sides of the bowl each time, until the mixture is finely processed and no large chunks remain. Scrape falafel mixture into a large mixing bowl to make scooping easier.

In a large ovenproof, nonstick or cast iron skillet add the remaining 1 1/2 tablespoons of olive oil, swirling to distribute evenly. Heat oil over medium high heat.

With your hands, scoop out approximately 2 tablespoons of falafel mixture at a time and form even patties. Place patties in skillet and heat over medium high heat to brown them for approximately 3 to 4 minutes per side, flipping once during cooking.

Then move the skillet to the center rack of the oven and cook for an additional 10 minutes.

While the falafel is baking, arrange the salad ingredients on 4 plates, or toss the salad ingredients together in a large bowl with the dressing if serving it stuffed in pita bread.

When it’s done remove the falafel pan from the oven and set it on a rack. Allow the falafel to cool in the pan for 5 minutes before transferring to a cooling rack until ready to serve.