As my wife will attest, I’m a huge fan of the Food Network, but there are a few hosts who drive me up the wall. Among them are Rachel Ray and her magical, self-stocking pantry, Paula Dean and her bone-chilling laugh, and Sandra Lee with her “oh so easy” tablescapes. But when I saw that she had a new show, Sandra’s Money Saving Meals, I had to see exactly how much money she was going to be able to save me.

First opinions were less then impressive, but her second show featured a batch of meat-free recipes that really intrigued me: black bean burgers, garden patch pizza, and a chickpea salad. Her bonus recipe converted the leftover chickpea salad into a quick-baked falafel. Here’s my take on it.

Baked Veggie Falafels

2 cans chickpeas, drained and rinsed
3 small / 2 medium carrots, grated
1 yellow onion, diced
4Tablespoons flour
3 Tablespoons olive oil
3 Tablespoons lemon juice
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder

Preheat oven to 400F and place an empty baking sheet on the middle rack.

Combine all the ingredients, except flour and baking soda, in a food processor. Pulse until a coarse mixture forms. Add the flour and baking soda. Pulse to combine.

Remove hot pan from the oven and coat with non-stick spray. Form mixture into into walnut sized balls with your hands or a disher, placing them on the baking sheet. Slightly flatten the balls into patties on the baking sheet.

Bake for 20 to 25 minutes, turning after 12 minutes. Bake till golden brown and crusty.

Serve on a pita with fresh tomatoes, onions, cucumbers and tzatziki.