Instructions: In a bowl, use a fork or whisk to blend falafel mix with 1 1/4 cups water, eggs, lemon peel, lemon juice, and parsley.

Pour into an oiled, shallow 8-inch-wide casserole; mixture should be about 1 inch deep.

Bake in a 350 degree oven until firm in the center when pressed, about 30 minutes.

Cut or scoop out portions of falafel to serve.

This recipe yields 4 servings.

Comments: At least three brands of falafel mix - seasoned garbanzo flour - are available at my regular market. And although the mix is made for frying into crisp balls, it has another nifty, neater use. A falafel mix contains some leavening, often other flours, and spices - typically dominated by cumin. Mixed with water, eggs, and a few fresh seasonings, then baked, it becomes a tasty casserole that fills the same role as baked beans or spicy cornbread. I like it with yogurt and grilled lamb or juicy baked lamb shanks.

Serve baked falafel with nonfat yogurt mixed with chopped fresh dill or mint.

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