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.