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Falafel recipe, baked. From a 1994 e-mail posted to fatfree.com and introduced as

Here is the recipe, adapted from Moosewood Cookbook (sans the oil and frying).

I know I made this before, way back. I think this was the recipe I used. Anyway, I definitely did falafel without having to submerge them entirely in oil and it came out quite good. This is being posted again in anticipation of maybe making falafel tomorrow (er, today).

4 cups cooked chick peas (Garbanzo Beans) Canned okay (2 cans)
4 medium cloves garlic, minced
2 tsp cumin
1 tsm turmeric
1 tsp salt
1/2 cup finely minced onion or 6 minced scallions
1/4 cup (packed) minced parsley
1/4 cup water
1 Tbs lemon juice
dashes of cayenne
1/3 cup flour

Rinse the garbanzos and drain them well. If they were canned, just drain
them.

Combine all ingredients (except flour) in a food processor or a medium sized
bowl and process or mash until batter is uniform.

Add flour and stir/process until thoroughly combined. The batter can be
stored in the refrigerator in a tightly covered container for days.

Preheat oven to 400F. Get a baking pan, cookie sheet, pie tin--whatever.
Spray it with non-stick spray for best results (weight watchers) and form the
batter with a spoon into a flattened ball. It should not be much bigger than
your spoon. For a felafel in a small pita bread, make 2-3 felafel patties.
For a larger one, 4-5 will do.

Bake them for about 20-25 minutes. You might flip them over halfway through
baking. They're finished when they are golden brown. The aroma will fill
your kitchen!

Serve these in pita bread with sliced bell peppers, onions,
tomatoes--whatever you'd like.