Guilt-Free Falafel

The best falafel I ever had was in Amsterdam. As your leaving Central Station, cross the streeet and veer to right, and there is a little food stand with some amazing falafel. It's kind of sad when you have something that good because it ruins you; all other falafel is just disapointing. And when it's fried, you don't want to waist all those calories on disapointment.

My guilt free falafel is baked so it's low in calories, but relatively high in protein and packs some flavor. It might not be as great as the stuff from the little falafel stand in Amsterdam, but it satisfies my craving and leaves me guiltfree. You can stuff the falafel into pita pockets or wrap it in lavash or ther type of flat bread, pair it with vegetables such as cucumbers, carrots, peppers, and lettuce, and you've got to top it with some tahini sauce.

Ingredients:

• 1 teaspoon olive oil, plus more for brushing before going into the oven
• 2 cans garbanzo beans, drained
• 1 bunch cilantro, chopped
• 4 cloves garlic, chopped
• 4 stalks green onion, chopped
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1/4 cup flour

1. Preheat oven to 400F.
2. In food processor, place olive oil, beans, cilantro, garlic green onion, and salt, and blend into paste. You can leave a little chunky for texture.
3. Place into bowl and stir in baking soda and flour.
4. Brush baking sheet with olive oil to prevent sticking. Shape falafel into small balls or disks, whichever you prefer, and place on baking sheet. Brush tops with olive oil; this will help get them crispy.
5. Bake for 20 minutes on each side.