I first tasted falafel at a NYC institution during my college days, likely after a few too many happy hour specials. I remember being transfixed by the crunchy warm orbs bursting with flavor and feeling curious about the pungent and mysterious creamy white sauce that coated the balls - and no that wasn't the discounted liquid ferments talking. Years later, and few happy hours less, I learned the deep, dark, delicious secret of most falafel balls - their immersion into a deep fryer. For a virtuous spin on traditionally fried falafel, I baked the balls and loaded them with flavorful herbs and aromatic spices. That mystery white sauce? It got swapped too for a creamy mint-laced tahini. With a more discerning approach to happy hours and street "meat", these baked falafel are the perfect remedy for curing a gnawing hunger or a painful hangover.