Green Baked Falafel with Tahini

Directions

1. 1
   Pre-heat oven at 400F
2. 2
   In a medium bowl add tahini, lemon and salt and mix well with a fork. The tahini will thicken and will become like a thick paste. At this point, add water 1 tablespoon at a time.
3. 3
   Generously spray a mini muffin tin with cooking spray
4. 4
   Mixing well after adding each tablespoon.
5. 5
   Combine parsley and cilantro in the food processor, pulse until very finely chopped.
6. 6
   Add water until you reach the desired consistency. If making the tahini sauce ahead, note that it will thicken in the fridge and you may have to add a little more water to loosen it.
7. 7
   Add the rest of the ingredients, except for the olive oil  and baking powder to the food processor
8. 8
   For the tomato and cucumber salad
9. 9
   If baking the falafel, pulse a few times until all the ingredients are well combined, but not completely smooth. Check the image on the post for texture. If frying the falafel, process the falafel mixture until smooth otherwise it will fall apart in the frying oil.
10. 10
    Place tomatoes and cucumber in a bowl and add olive oil, lemon and salt.
11. 11
    Place mixture in a bowl, add olive oil and baking powder and mix well
12. 12
    Mix well. 
13. 13
    Place the mixture in the fridge and let it rest for 30 minutes.
14. 14
    Serve the falafel stuffed in with pita bread, with pickles, tahini sauce and cucumber tomato salad.  You may also add some Schug or Hummus  to your falafel sandwich
15. 15
    Using your hands, or a small ice cream scoop form small balls and place them in the mini muffin tin. The mixture will be a little loose, just squeeze it in your hands and transfer from hand to hand until you form a loose falafel ball. You should use approximately 2 teaspoons per falafel ball.  To make it easier for form the falafel balls, use a small ice cream scoop, pressing the mixture tightly and then releasing it into the mini muffin tin cavities.  See Note
16. 16
    Generously spray falafel with oil spray
17. 17
    Bake at 400F for 15 minutes or fry in abundant oil about 2 minutes per side.