Baked Falafel

From Mark Bittman

2 cups dried chickpeas, soaked 24 hours
4 garlic cloves, chopped
1 small onion, chopped
1 teaspoon cumin
1 teaspoon coriander
1 cup chopped fresh parsley
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon baking soda
4 tablespoons olive oil
Tahini Sauce
½ cup tahini
1/2 cup water
1/2 teaspoon sea salt

1 package pita bread
Optional: lettuce, tomato

1. Heat oven to 425°F. Drain chickpeas and transfer to a food processor with the garlic, onion, cumin, parsley, 1 teaspoon salt, pepper, and baking soda. (Do this in batches if you have a smaller processor.) Pulse until everything is minced but not pureed.
2. Grease a large rimmed baking sheet with 2 tablespoons of the oil. Roll the bean mixture into 20 balls, about 1½ inches each, then flatten them into neat, thick patties. Place falafels on the prepared pan. Flatten a little on the pan. Brush the tops with the remaining 2 tablespoons oil. Use more oil if needed. Bake for 15 – 20 minutes until browned on the bottom. Flip and cook another 15 minutes until browned on both sides.
3. While felafels are baking, whisk the tahini and remaining ½ teaspoon salt with ½ cup water in a small bowl until smooth. Serve the falafel drizzled with the sauce. You could also serve with tzatziki sauce.