BAKED FALAFEL SANDWICH

 

  • Cooking Time: 15
  • Servings: 4
  • Preparation Time: 20

Ingredients

  • 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 salt
  • 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

Directions

  • 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.

Notes

Categories: Lunch  Main Dish  Sandwich  Vegan 
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