A falafel: fried hummus patty. Except mine are baked. And full of flavor, thanks to roasted red peppers and tzatziki.
Little Baked Roasted Red Pepper Falafels
Makes ~ 15
1 can chickpeas, drained and thoroughly rinsed
1 jarred roasted red pepper
3-4 green onions, chopped
1 tsp minced garlic
1 Tbsp olive oil
1/2 cup cilantro leaves, packed
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground black pepper
1 Tbsp flour
1 cup low fat plain Greek yogurt
1 tsp dried dill
1/2 cucumber, peeled, seeded and chopped
1/4 tsp garlic powder
1/4 tsp ground coriander
1/4 tsp salt
Dash fresh ground black pepper
Falafels: Combine all ingredients into 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 degrees. Spray a baking sheet generously with olive oil spray. Drop 1 1/2 Tbsp chilled mixture onto baking sheet. Bake on middle rack for 18 minutes, gently flipping patties halfway through baking.
Tzatziki: Whisk together all ingredients and place into a covered container for one hour prior to serving.
Nutrition Info per 1 falafel: 52 calories, 1.5 g fat, 1.7 g protein, 6.5 g carbohydrates, 1.6 g fiber