Instructions: In a bowl, beat to blend eggs and 1/4 cup water. Add falafel mix, parsley, onions, carrot, lemon juice, and 2 tablespoons olive oil; beat to blend. Stir in chilies and cheese. Scrape mixture into an oiled 9- by 13-inch pan; spread level.

Bake in a 375 degree oven until edges are darker brown and center is firm when lightly pressed, about 20 minutes. Let cool at least 5 minutes, or let cool, cover, and chill up to 1 day.

Cut falafel into 36 equal pieces and arrange on a platter.

This recipe yields 36 pieces; 12 servings.

Comments: To garnish, cut 12 pitted calamata olives vertically into 3 equal pieces (or slice crosswise); set pieces smooth side up (or lay slices flat), evenly apart, on falafel mixture before baking. If you want a dip for falafel nibbles, mix curry powder to taste with plain yogurt.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.