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 garlic
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1 15-ounce can chickpeas, drained and rinsed
- 1/3 cup plus 2 tablespoons tahini
- 1/4 cup panko breadcrumbs
- 2 tablespoons extra-virgin olive oil
- Juice of 2 lemons
- 5 Persian cucumbers, thinly sliced
- 2 to 3 pieces pita bread, cut into quarters
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