Oven-baked falafel with cucumbers and tahini

Ingredients:

• 1 large bunch fresh cilantro (about 3 cups leaves)
• 1 onion, thinly sliced ​​(about 1 1/2 cups)
• 3 cloves of garlic
• 1 tsp ground cumin
• 1 can (425 g) canned chickpeas, rinsed
• 1/3 tbsp. + 2 tbsp. l. tahini
• 1/4 cup panko breadcrumbs
• 2 tbsp. l. olive oil
• Juice of 2 lemons
• 5 Iranian cucumbers, thinly sliced
• 2 - 3 pitas, cut into 4 pieces

Preparation:

1. Place the baking sheet on the center rack of the oven and preheat the oven to 230°C.
2. In a food processor, combine 2 cups cilantro, 1 cup onion, garlic, cumin, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Puree. Add the chickpeas and 2 tablespoons tahini; pulse until a chunky paste forms. Transfer the mixture to a bowl and pulse. panko breadcrumbs.
3. Form the chickpea mixture into 12 5cm (2-inch) patties (using about 2 tablespoons of the mixture per patty). Remove the baking sheet from the oven, brush with 1 tablespoon of olive oil, and add the chickpea patties. Bake, turning the patties over and rotating the baking sheet halfway through, until golden brown, 20-25 minutes.
4. Meanwhile, in a small bowl, combine the remaining 1/3 cup tahini with 6 tablespoons warm water and the juice of 1 lemon until creamy (the mixture may separate at first, but will eventually become smooth). Season with salt and pepper to taste and set aside.
5. In a medium bowl, toss the cucumbers with the juice of the remaining lemon, 1 cup cilantro, 1/2 cup chopped onion, and 1 cup olive oil; season with salt and pepper to taste.
6. Reheat the pita in the oven. Serve the falafel with cucumber salad, pita, and tahini sauce.