BAKED FALAFEL WITH CUCUMBERS AND TAHINI

Baked Falafel with Cucumbers and Tahini image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

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1 large bunch fresh cilantro (about 3 cups leaves)
1 onion, thinly sliced (about 1 1/2 cups)
3 cloves garlic
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 15-ounce can chickpeas, drained and rinsed
1/3 cup plus 2 tablespoons tahini
1/4 cup panko breadcrumbs
2 tablespoons extra-virgin olive oil
Juice of 2 lemons
5 Persian cucumbers, thinly sliced
2 to 3 pieces pita bread, cut into quarters

Steps:

Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Pulse 2 cups cilantro, 1 cup onion, the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper in a food processor until finely chopped. Add the chickpeas and 2 tablespoons tahini; pulse to make a chunky paste. Scrape the mixture into a bowl and stir in the panko.
Form the chickpea mixture into twelve 2-inch patties (about 2 tablespoons each). Remove the baking sheet from the oven, brush with 1 tablespoon olive oil and add the chickpea patties. Bake, flipping the patties and rotating the pan halfway through, until golden and crisp, 20 to 25 minutes.
Meanwhile, mix the remaining 1/3 cup tahini with 6 tablespoons warm water and the juice of 1 lemon in a small bowl until creamy (it may look separated at first but it will come together). Season with salt and pepper; set aside. Toss the cucumbers with the juice of the remaining lemon, 1 cup cilantro, 1/2 cup sliced onion and 1 tablespoon olive oil in a medium bowl; season with salt and pepper.
Warm the pita in the oven. Serve the falafel with the cucumber salad, pita and tahini sauce.