Baked Red Chile Falafel with Tahini-Lime Sauce
The baking makes lighter falafel, and they're nearly as crunchy as deep-fried. Plus, the whole operation is a little easier. This makes a big batch, which is fine since you can refrigerate the leftovers for several days, or freeze them for a couple of months. To reheat, wrap them in foil and bake at 350 until they’re hot throughout, 15 to 30 minutes dep…
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