Felafel with Cucumber-Dill Sauce

Ingredients:

• 2 cups dried chickpeas
• 1 cup chopped onions
• 1 cup fresh parsley
• 1/2 cup whole wheat flour
• 6 garlic cloves, minced
• 2 tsp salt
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp freshly cracked black pepper
• 1 tsp baking soda
• olive oil
• 1 cup chopped cucumber
• 3 oz silken tofu
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp fresh dill
• 1/2 tsp salt

Directions:

Soak the chickpeas in cold water to cover overnight. Drain, then transfer them to a food processor. Grind the chickpeas to a coarse mince. Add the onions, parsley, flour, garlic, salt, ground coriander, cumin, pepper, and baking soda and process to make a thick paste.

Divide the felafel mixture into six portions and form them into patties (if making burgers- make the patties smaller if you want smaller felafel pieces to put in a wrap). Refrigerate them, covered, until time to cook.

Preheat the oven to 425 degrees. Brush a baking sheet with oil, place the patties on the pan, and brush the patties with oil. Bake for 15 minutes, then flip the patties and bake until browned, about 10 minutes more.

Puree the cucumber and tofu together in a blender or food processor. When they are smooth, add the lemon juice and dill, and puree. Add the salt and process to mix. Transfer the sauce to a small bowl.