Preheat oven to 375 degrees.

In a food processor, combine chickpeas, tahini, quinoa, salt, baking powder, cumin, cilantro, cayenne pepper, garlic and lemon. Pulse until well combined. Form into 18 balls and then flatten into patties.

Heat olive oil in an oven safe skillet over medium heat. Add patties and cook for five minutes on each side, until lightly browned. Place skilled in the oven and bake for 15 minutes.

Make sauce by combining greek yogurt and garlic.

Place falafel on top of arugula and top with yogurt.

This is a fun and healthy version of falafel! I like to serve it with hummus and vegetables as a side dish. To make this recipe vegan, simply allow vegan yogurt to strain in cheesecloth overnight in the refrigerator and you will have a thicker Greek-like yogurt.

Credit: Wendy Polisi