In a small bowl, whisk together aioli ingredients. Place in the refrigerator. Preheat oven to 400 degrees. Coat a baking sheet fitted with a wire rack with cooking spray. Set aside. Place all falafel ingredients in the bowl of a food processor. Process until smooth paste forms. Place in the refrigerator for at least 1 hour. Form mixture into 2-inch balls and line them on the wire rack. Bake 15 minutes, or until outside is slightly crispy. Serve falafel with spicy lemon aioli.
View the recipe instructions at The Gourmet RD
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