Ingredients for Baked Felafel Sandwich
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 cup fresh cilantro leaves, chopped
- 1/2 cup fresh parsley leaves, chopped
- 2 tablespoons olive oil, divided
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons water, or more as needed
- 1 cup chopped romaine lettuce
- 1 cup chopped tomatoes
- 1 cup chopped cucumber
- 4 whole wheat pita breads
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How to Make Baked Felafel Sandwich
- Preheat oven to 425°F (220°C).
- In a food processor, combine all falafel ingredients (except 1 tablespoon olive oil). Process for 10 seconds.
- Stop the processor, scrape down the sides, and pulse for another 10 seconds until well combined but still slightly coarse.
- Shape the mixture into 16 falafel balls (approximately 1.5 inches in diameter).
- Brush the falafel balls with 1 tablespoon of olive oil.
- Place falafel balls on a baking sheet and bake for 20 minutes.
- Flip the falafel balls and bake for an additional 20 minutes, or until golden brown and crispy.
- While the falafel bakes, whisk together tahini, lemon juice, and water until smooth, adding more water as needed to reach desired consistency.
- In a separate bowl, gently toss together lettuce, tomatoes, and cucumbers.
- Warm pita breads in the oven for 2 minutes.
- Assemble the sandwiches: Fill each pita with ¾ cup of the salad, 4 falafel balls, and ¼ cup of tahini sauce.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
14g
Fat
18g
Carbs
24g
