Baked Falafel with Tzatziki Sauce
I try to walk a line between fresh ingredients and convenience. Some things (like fresh parsley) make a big difference to flavor and are worth getting fresh whenever possible. Others (like chickpeas) work just as well from a can, and you don't have to start the day BEFORE you are craving these delicious little patties of garbanzo goodness. Falafel is one of those foods that are claimed by multiple countries, and which have very loyal adherents to specific ingredients. Cilantro or parsley? Egg or no egg? Coriander or cumin? There are strong regional differences between Falafels, but no recipe is really "correct." It's about what tastes good to you. I like a really strongly-flavored, garlicky falafel. There's a lot of fudge room in the recipe as well. If you add more or less onion, it will survive just fine. Falafel: 1 small bunch fresh parsley (1/2 cup chopped. You will need an additional 1/4 cup for tza...