Falafels

·                         2 C cooked chickpeas

·                         1 red onion, chopped

·                         1/4 cup whole-wheat flour (or whole wheat breadcrumbs or quick oats)

·                         1 1/2 tbsp. chopped garlic

·                         1 tbsp. chopped fresh cilantro

·                         1/2 tbsp. ground cumin

·                         3/4 tsp. salt

·                         1/2 tsp. baking powder

·                         1/4 tsp. lemon juice

·                         1/8 tsp. paprika, or more to taste

·                         black pepper, to taste

  Preheat oven to 375 degrees. Place all ingredients (except baking powder) in a food processor, and give them a good chop.  (or mash with a potato masher)   Transfer into a bowl, add the baking powder and stir together. Using a potato masher, mash any big chunks that remain – Mixture should remain slightly chunky, not smooth.

            Spray a baking sheet thoroughly with olive oil nonstick spray. One at a time, take spoonfuls of mixture in your hands and form 15 balls, each about the size of a ping pong ball, and gently place them on the baking sheet.   Spray the top of each ball with olive oil nonstick spray, for a total of about a 2-second spray.

              Bake in the oven for 15 minutes.

          Remove baking sheet from the oven, and carefully turn each ball over, gently reshaping if the bottoms have flattened.     Return to the oven and bake for an additional 10 – 15 minutes, until golden brown and slightly crispy. Allow to cool and set for at least 5 minutes.

               To serve:  Cut the whole pitas into halves, fill with spinach, 3 falafel balls, diced tomato, and top with spinach and sauce.

                                Cucumber Sauce:                         

  6 ounces plain yogurt or light sour cream                        

  1/2 cucumber - peeled, seeded, and finely chopped

1    1 teaspoon dried dill weed

      salt and pepper to taste

  optional:  1 tablespoon mayonnaise  

      Hummus sauce:  combine 2 parts hummus to 1 part water, and stir until blended. Season to taste with salt / black pepper and refrigerate until ready to serve.