By Mark Bittman
Link to Baked Falafel with Tahini Sauce recipe.
GV comments: This recipe offers the best of two approaches. Authentic falafels are made with soaked but uncooked chickpeas, and Mr. Bittman reproduces that here. But authentic falafels are deep-fried, and I don't deep-fry at home for health and safety reasons (I almost started a kitchen fire once). The only downside to this recipe is that the chickpeas have to soak for 24 hours to get them nice and soft. But pre-planning is a small price to pay for this ingenious solution to homemade falafel.
I prefer tahini sauce with lemon juice and garlic added, not just tahini and water. Mr. Bittman uses just tahini and water.
Timing: 24 hours to soak the chickpeas, then about 15 minutes to prepare, then about 30 minutes in the oven.
Nutrition: Whole-food unprocessed except for the oil.