Baked falafel with yogurt sauce

Falafel dough: Wash the chickpeas well to remove the sodium from the liquid. Mash the chickpeas in a food processor or blender cup leaving lumps, not pureed, along with the onion, garlic, parsley and cilantro. Add also the spices to taste plus 2 tablespoons of oil (cumin, paprika, curcuma, pepper, nutmeg, curry...). I put the quantities more or less but I ended up correcting and added pepper mix as well. Grind everything together.

Put the dough in a bowl, it should already be a little floury. reserve about 40min covered in the refrigerator.

Yogurt sauce: Crush the garlic in a mortar OR chop very fine if you don't have it. Add the garlic to the yogurt along with the cilantro and lemon and stir with a spoon. The tahini is optional. If you don't have cilantro it works well with parsley and mint and keep covered in the fridge. Preheat the oven to 180g for the falafel.

Bake the falafel: Take the bowl out of the fridge and add the flour and yeast and stir well. I used chickpea flour but you can use any flour you have on hand: oatmeal, wheat, whole wheat... Prepare a baking sheet with parchment paper and spread a little oil on it. Make meatballs with your hands and flatten them a little. I put sesame to decorate but it is optional. Put them on the tray and bake for 50-60 minutes turning them over. If you don't feel them hard and golden brown, the dough is too soft. In this case leave them longer. It happened to me the first time. Serve with yogurt sauce and salad to taste. Leave the leftovers to cool on a wire rack so that they do not condense underneath and become soft. You can freeze them and have them ready to fry or bake. You can make them bigger like a hamburger and make a veggie burger. They are delicious