Falafel with Hummus and Tabbouleh

Name: Falafel with Hummus and Tabbouleh
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 4 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 1 can garbanzo beans (15 ounce); 3 green onions; 3 garlic cloves; 0.25 cup chopped parsley; 0.25 cup chopped cilantro; 0.5 lemon; 2 tsp ground cumin; 1 tsp baking powder; 0.5 tsp red pepper flakes; 0.5 tsp salt; fresh ground pepper; 4 pita bread rounds; 0.5 cup prepared hummus; 0.25 cup prepared tabbouleh; 0.25 cup shredded lettuce; 0.25 cup pitted kalamata olive; 1 tsp hot red pepper sauce; thinly sliced tomatoes; thinly sliced cucumber

Chickpeas, hummus and tabbouleh baked in the oven and spiced with cumin for a Lebanese dip. Finish with two falafel rounds.

48 min · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 18 min · 48 min total
Difficulty: medium

1
Preheat the oven to 350 degrees. Combine beans, green onions, garlic, parsley, cilantro, lemon juice, cumin, baking powder, red pepper flakes, salt and pepper to taste in a food processor; pulse until mixture is coarsely chopped and beginning to come together.
2
Form mixture into 8 golf ball-sized rounds. Place on a greased baking sheet; press to slightly flatten. Bake until crispy and light gold, about 18 minutes. Place baking sheet on a wire rack.
18 min
3
While falafel bakes, heat a dry skillet over medium-high heat. Warm pita bread in batches, about 1 minute per side. Transfer to paper towels.
1 min
4
Spread each round of pita with 2 tablespoons hummus; top with two falafel rounds. Top with 1 tablespoon tabbouleh and 1 tablespoon lettuce. Top with 1 tablespoon kalamata olives, a dash of hot sauce, tomatoes and cucumbers. Fold like a taco to eat.