Baked Falafel Ingredients:
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 3 tablespoons flour
- 3 tablespoons fresh parsley
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 dash freshly ground black pepper
- 1 1/2 cups cherry tomatoes, halved or quartered
- 1 1/2 cups chopped fresh parsley
- 1/2 cup lemon juice
- 1 cup tahini
- 3 cloves minced garlic
- 1/4 cup lemon juice (plus more to taste)
- heaping 1/4 teaspoon salt (plus more to taste)
- 1 cup lukewarm water, or more for consistency
- pita bread
- roasted garlic hummus
- butter lettuce
- quick-pickled radishes
- Make the falafel: Line a baking sheet with parchment paper and preheat the oven to 400 degrees F. Place all the ingredients in the food processor and pulse until well combined, scraping the sides every now and then. Form the mixture into patties that are about 1 1/2-inch in diameter and about 1-inch thick and place them on prepared pan. Bake for 15-20 minutes, gently turning once halfway through. While they bake, prepare the other items.
- Make the tomato-parsley salad: Mix the tomatoes, parsley, and lemon juice together and set in the fridge to marinate.
- Make the tahini sauce: Place all ingredients except water in the food processor and process until smooth. Add the water to reach the consistency you desire (a liquidy sauce is ideal for drizzling over pita pockets.) Taste and add more salt or lemon juice if needed. Set this aside.
- Assemble the pockets: Split the pitas in half and open the pocket. Smear the inside of the pocket with roasted garlic hummus and line with butter lettuce. Fill with two falafel, several pickled radish slices, a scoop of tomato-parsley salad, and a heavy drizzle of tahini sauce. Serve immediately.
Source:Willow Bird Baking
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