Baked Falafel with Cilantro-Yogurt Sauce

This morning, I hit the gym with my brand new pair of mizuno running shoes! I am hoping these shoes will be an answered prayer after months of leg-spliting shin splints. Its not fair when you actually WANT to run, but can't because of injury.
Turns out my feet are severley pronated. Which causes knee pain, achilles trouble, and yep, you guessed it...shin splints.
No thanks to Luke's Locker (we aren't on speaking terms right now, but thats another story), I got a pair of $150 high-stability Mizuno's at Fort Worth Running Company. They better work. Oh, and they are yellow :)

To test them out:
3-mile run on the treadmill
15 minute stretch
15 minute of calisthenics

By the time I was done, it was 12:30 and was looking forward to making this for lunch. Thanks to Eats Well With Others

Falafel with Cilantro-Yogurt SauceServes 4

1 cup plain yogurt
1 cup chopped fresh cilantro
1 cup chopped onion
5 large garlic cloves, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon cayenne pepper
2 15-ounce cans garbanzo beans
3 tablespoons plus 1/2 cup all purpose flour
2 teaspoons ground cumin
1 large egg

Whisk yogurt, 1/2 cup cilantro, 1/4 cup onion, 1 garlic clove, lemon juice and 1/4 teaspoon cayenne in medium bowl to blend; season with salt and pepper. Refrigerate until ready to serve.

Blend garbanzo beans, 3 tablespoons flour, cumin, remaining 1/2 cup cilantro, 4 garlic cloves and 1/4 teaspoon cayenne in processor until almost smooth. Add egg and remaining 3/4 cup onion and blend, using on/off turns, until onion is finely chopped. Transfer mixture to bowl; sprinkle with salt and pepper. Shape mixture into four 1/2-inch-thick patties. Turn patties in remaining 1/2 cup flour to coat on both sides.

Preheat the oven to 350 and bake for 20-30 minutes or until golden brown.  Serve topped with cilantro yogurt sauce.