Baked Falafel

Yield: 6 servings (serving size: 1 stuffed flatbread)
Ingredients

* Sauce:
* 1 cup plain whole-milk Greek yogurt (such as Fage Total Classic)
* 1 tablespoon tahini (sesame-seed paste)
* 1 tablespoon fresh lemon juice

Falafel:
* 3/4 cup water
* 1/4 cup uncooked bulgur
* 3 cups cooked chickpeas (garbanzo beans)
* 1/2 cup chopped fresh cilantro
* 1/2 cup chopped green onions
* 1/3 to 1/2 cup water
* 2 tablespoons all-purpose flour
* 1 tablespoon ground cumin
* 1 teaspoon baking powder
* 3/4 teaspoon salt
* 1/4 to 1/2 teaspoon ground red pepper
* 3 garlic cloves
* Cooking spray

Remaining ingredients:
* 6 (2.8-ounce) Mediterranean Style white flatbreads (such as Toufayan)
* 12 (1/4-inch-thick) slices tomato
* Chopped fresh cilantro (optional)

Preparation

To prepare sauce, combine the first 3 ingredients, stirring with a whisk until blended. Cover and chill until ready to serve.

To prepare falafel, bring 3/4 cup water to a boil in a small saucepan; add bulgur to pan. Remove from heat; cover and let stand 30 minutes or until tender. Drain and set aside.

Preheat oven to 425°.

Combine chickpeas and the next 9 ingredients (through garlic) in a food processor; pulse 10 times or until well blended and smooth (mixture will be wet). Spoon chickpea mixture into a large bowl; stir in bulgur.

Divide mixture into 12 equal portions (about 1/4 cup each); shape each portion into a 1/4-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes on each side or until browned. Spread about 2 1/2 tablespoons sauce onto each flatbread. Top each flatbread with 2 falafel patties, 2 tomato slices, and chopped cilantro, if desired.

From here.