1 can garbanzo beans (chickpeas)
1/2 cup fresh cilantro
1/2 cup fresh parsley
1 cup cooked quinoa
1 1/2 tsp. yellow curry powder
1/2 tsp. cayenne powder
1 Tbsp. lemon juice
1/4 cup bread crumbs
salt & pepper
Combine all ingredients from garbanzo beans through cayenne pepper in a food processor and pulse until everything is evenly mixed. Don't overdo it, you still want the mixture to be a little chunky. Transfer everything to a bowl and add remaining ingredients. Mix with your hand and form into small balls. I find making them into balls first, then flattening them helps me keep the size even. Don't be tempted to make them too big....smaller will allow more surface area to cook.
Spray a baking sheet with nonstick spray and arrange flattened falafel balls on the sheet. Spray everything lightly with nonstick spray again and bake in the oven at 400 degrees for about 20-30 minutes. You aren't actually "cooking" much here, just warming through and browning each side, so flip the falafels once and when they look done to you, they probably are.
In the meantime, prep all your toppings:
chopped romaine lettuce
chopped red onion (optional)
I also make a quick yogurt sauce. I just made up this recipe in my head. Mix together:
1 small container of plain soy yogurt
1 generous handful of chopped fresh dill (dried will work too if you need to, just use a lot less)
1 Tbsp. or so lemon juice
salt and pepper
1 handful of very finely chopped cucumber
Mix it, taste it and adjust seasonings as necessary. This sauce is really good. Usually when I make this I'll end up making a little side salad out of just the vegetable toppings and eat it with a dollop of this sauce as well.
Serve falafel hot with pitas and all the toppings. Yum!