Spicy Baked Falafel with Tzatziki

**Prepare the Tzatziki:** In a medium bowl, combine the Greek yogurt, chopped cucumber, lemon juice, garlic powder, sugar, lemon zest, mint, and dill. Mix well, adjust seasonings to your liking, and refrigerate until ready to serve. (Prep time: 10 minutes)

**Preheat the Oven:** Preheat your oven to 450°F (230°C). (Prep time: 5 minutes)

**Prepare the Falafel Base:** In a food processor, combine the jalapeño peppers, parsley, green onions, and garlic. Pulse until finely chopped and well-blended. Add the drained chickpeas and pulse several times, ensuring the mixture is broken up but still maintains a rough texture. Avoid over-processing. (Prep time: 15 minutes)

**Season and Bind:** Transfer the chickpea mixture to a large bowl. Add the eggs, lemon juice, lemon zest, Greek seasoning, cumin, 1/2 tablespoon of salt, smoked paprika, black pepper, and chili powder. Mix thoroughly with a spatula until everything is well incorporated. Gradually add the chickpea flour, a few tablespoons at a time, stirring until the mixture is wet but holds together when handled. Place the bowl in the freezer, uncovered, for 10-15 minutes to firm up. (Prep time: 10 minutes, Chill time: 10-15 minutes)

**Prepare for Baking:** Line a rimmed baking sheet with parchment paper and brush it with a portion of the olive oil. (Prep time: 5 minutes)

**Shape and Season:** Remove the chickpea mixture from the freezer and form it into 20-24 small balls. Place the falafel balls on the prepared baking sheet. Brush them with the remaining olive oil and sprinkle with the remaining salt. (Prep time: 15 minutes)

**Bake to Perfection:** Bake in the preheated oven for approximately 45 minutes, or until the falafel are dry and lightly browned. Then, switch on the broiler and continue baking until the tops are delightfully crisp, about 5-7 minutes. Serve immediately with the chilled tzatziki sauce. (Bake time: 50-52 minutes)