- Preheat the oven to 450° F. Line a large baking sheet with a silicone mat or parchment paper. If using parchment paper, coat generously with cooking spray. Set aside.
- In a food processor or blender, add the onion, curry powder, cayenne pepper, cilantro, 1 Tbsp of the garlic, 1 Tbsp of the parsley, and the olive oil. Blend into a paste. Add the chickpeas and pulse until the beans are chopped and mixed into the onion paste. Do not blend the beans into a paste. The falafel should be slightly chunky. Add the flour, baking powder, salt, and black pepper. Pulse until just incorporated. Refrigerate the falafel mixture for 15 to 20 minutes.
- While the falafel is chilling, add the yogurt, tahini, remaining 1 Tbsp of garlic, and remaining 1 Tbsp of parsley to a small bowl and whisk. Keep the yogurt sauce in the refrigerator until ready to use.
- Roll the falafel mixture into 16 balls, each containing about 2 Tbsp of mix. Place the falafel balls on the baking sheet, spray with cooking spray, and sprinkle with sesame seeds.
- Bake the falafel on the bottom rack of the oven for 15 minutes. Turn the oven down to 350° F, move the baking sheet to the top rack, and bake an additional 15 minutes.
- Remove the falafel from the oven and stuff two falafel balls into a halved whole-wheat pita. Add 2 Tbsp of the yogurt-tahini sauce, 2 slices of tomato, and 3 to 4 slices of red onion.
Recipe adapted from The Diabetes Cookbook: 300 Recipes for Healthy Living Powered by the Diabetes Food Hub by Lara Rondinelli-Hamilton, RD, CDE, and Jennifer Bucko Lamplough. Available fall 2018 from shopdiabetes.org, 800-232-6733, or bookstores nationwide.