Baked Falafel Sandwich
15 1/2 oz canned chickpeas, rinsed and drained
1/4 cup onion, chopped
1/4 cup fresh parsley or cilantro, chopped
1 medium garlic clove, minced
1 tsp ground cumin
1/4 tsp ground coriander
1/4 baking soda
1 tbsp all-purpose flour
2 tsp olive oil
2 tbsp Tahini (Tribe of Two Sheiks Sesame Tahini, or other brand)
2 tbsp water
1 tbsp fresh lemon juice
8 piece lettuce
4 large pitas
Combine chickpeas, onion, parsley/cilantro, garlic, cumin, coriander, salt and baking soda in a food processor or blender. Process until mixture is coarsely pureed and transfer to large bowl.
Stir in flour; shape mixture into 4 large patties and let stand for 15 minutes.
Preheat oven to 400°F.
Heat oil in a large oven-proof skillet over medium-high heat. Add patties and cook until golden brown, flipping once, about 2 minutes per side. Transfer skillet to oven and bake 10 minutes more.
Meanwhile, whisk together tahini, water and lemon juice in a small bowl.
To assemble sandwiches, place 2 lettuce leaves inside each pita, add 1 falafel patty and drizzle with 1 tablespoon of tahini dressing.