Baked Felafel Sandwich

Name: Baked Felafel Sandwich
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 1 can chickpeas (15 ounce); 0.25 cup minced onion; 2 garlic cloves; 2 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp salt; 0.25 cup cilantro leaf; 0.25 cup fresh parsley leaves; 2 tbsp olive oil; 0.5 cup pure tahini paste; 3 tbsp lemon juice; 3 tbsp water; 1 cup chopped romaine lettuce; 2 tomatoes (4 ounce); 0.5 medium cucumber; 4 whole wheat pita bread

Oven-baked chickpeas, coriander and romaine lettuce, warmed with cumin, a Lebanese sandwich.

1 hr · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: medium

1
Preheat oven to 425 degrees F. Combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor.
2
Process for 10 seconds. Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy.
3
Form mixture into 16 felafel balls and brush with remaining tablespoon olive oil. Bake on a cookie sheet for 20 minutes, flip felafel balls and bake an additional 20 minutes, until felafel balls are crisp and browned.
4
Combine tahini, lemon juice and water and stir to incorporate, adding more water to achieve desired consistency. Reserve.
5
Toss together lettuce, tomatoes and cucumbers in a bowl. Warm pita breads for 2 minutes in oven.
2 min
6
Fill each pita with 3/4 cup salad, 4 felafel balls and 1/4 cup tahini sauce.