Baked Falafel with Greek Yogurt Cucumber Raita

Ingredients

• Nonstick cooking spray, for the baking sheet
• Two 15-ounce cans chickpeas, drained and rinsed
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh parsley leaves
• 1/2 cup tahini
• 2 teaspoons sesame seeds
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 4 cloves garlic
• 1 large egg
• 1/2 cup chickpea flour
• Zest and juice of 1 Meyer lemon
• Flaky sea salt
• 2 cucumbers, roughly chopped
• 1 cup chopped fresh mint
• 2 cloves garlic, chopped
• 1 cup nonfat Greek yogurt
• Kosher salt

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