Notes: Serve baked falafel with nonfat yogurt mixed with chopped fresh dill or mint.
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° oven until firm in the center when pressed, about 30 minutes.
Cut or scoop out portions of falafel to serve.