Ingredients for Baked Falafel Sandwich
- 1 (15-ounce) can Canned Chick Peas
- 1/2 cup chopped Onion
- 1/2 cup chopped Fresh Parsley
- 2 cloves Garlic Clove
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Table Salt
- 1/2 teaspoon Baking Soda
- 1/4 cup All Purpose Flour
- 1 tablespoon Olive Oil
- 1/4 cup Tahini
- 2 tablespoons Water
- 1 tablespoon Fresh Lemon Juice
- as needed Lettuce
- sliced Tomatoes
- sliced Cucumber
- 4 Whole Wheat Pita Bread
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How to Make Baked Falafel Sandwich
- Preheat oven to 400°F (200°C).
- Combine 1 (15-ounce) can chickpeas (drained and rinsed), 1/2 cup chopped onion, 1/2 cup chopped fresh parsley, 2 cloves garlic (minced), 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon salt, and 1/2 teaspoon baking soda in a food processor.
- Pulse until coarsely pureed but still slightly chunky. Transfer to a large bowl.
- Stir in 1/4 cup all-purpose flour (or gluten-free alternative). If the mixture is too dry, add 1-2 tablespoons of tahini, lemon juice, oil, or water until it holds its shape.
- Shape the mixture into 4 large patties (about 1/2 inch thick). Let stand for 15 minutes.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
- Add the falafel patties and cook for 2 minutes per side, until golden brown.
- Transfer the skillet to the preheated oven and bake for 10 minutes, or until heated through and slightly crispy.
- While the falafel bakes, whisk together 1/4 cup tahini, 2 tablespoons water, and 1 tablespoon lemon juice in a small bowl until smooth. Adjust consistency with more water if needed.
- To assemble, fill each pita with lettuce, sliced tomatoes, cucumber slices, and a falafel patty. Drizzle generously with tahini dressing.
- Enjoy your healthy and delicious baked falafel sandwiches!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
4g
Fat
6g
Carbs
22g
