MAKEOVER: Stepf's Baked Falafel (by WECHANN)

1 cup cooked fava beans
1 cup cooked chickpeas
1tsp stone milled garlic (Stone Mill Brand)
1/2 medium onion, chopped (about 1/2 cup)
handful fresh parsley, chopped (optional)
1 lemon, juiced and zested
1 t baking powder
1 t ground cumin
2 T ground frozen cilantro
1 t black pepper
1/4 t salt
1 scrambled egg
2 T whole wheat flour
2 T canola oil

Preheat the oven to 425 degrees Fahrenheit.

Place the beans in a food processor and pulse until they are crumbled but not mushy. Add the garlic, onions, lemon juice and zest, spices, parsley, baking powder, salt and pepper. Pulse until just combined. Transfer to a bowl and add flour and egg and mix thoroughly. The mixture should stick together but not be dry. Depending on the texture of your beans, you might need to add more or less flour.

Drizzle canola oil on a baking sheet. Form mixture into balls, then press into thick patties, each slightly larger than a golf ball (just less than 1/4 cup each).

Bake 20 minutes, flip and bake another 15 minutes, until falafel are browned on both sides and crispy on the outside.

Serve over side salad greens and Tahini Sauce (processed Tahini, lemon, garlic, and water). Garnish with chopped fresh parsley.
Serving size is one ball, but feel free to eat two as a full course pita bread sandwich!