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Baked Falafel Pita with Tahini
Baked Falafel Pita with Tahini
Ingredients
- PITA INGREDIENTS:
- 1 packed cup Warrior Bread
- 1 egg white
- 1 cup Water
- 1 tbsp Apple Cider Vinegar
- FALAFEL INGREDIENTS:
- 1 cup dried chickpeas
- 2 cups spinach
- 1/4 cup parsley
- 2 cloves garlic (sliced)
- 1/2 small onion, chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tbsp red vinegar
- 1 pinch salt and pepper
- TAHINI:
- 1/2 cup tahini paste
- 1/4 cup diced cucumber
- 1 clove garlic (sliced)
- 2 jalapenos (optional)
- juice of 1 lemon
- 1/4 cup parsley
- 1 pinch salt and pepper
- TOPPINGS:
- shredded lettuce
- diced cucumber
- diced tomato
Instructions
- Soak the chickpeas in water overnight.
- Preheat oven to 375 F.
- Beat the egg with the water and vinegar, and pour it into a bowl with the warrior bread mix. Stir well to combine.
- Split the dough in half and place the two halves onto a piece of parchment paper.
- Top with another parchment and roll the dough out into 2 8 inch rounds, about 1/4 inch thick.
- Remove the top parchment and bake for 35 minutes. Remove from oven.
- Put the tahini ingredients into a food processor and process until fully combined and no large chunks remain. Store in the fridge until ready.
- Scrape out the food processor but no need to wash it.
- Drain and rinse the chickpeas. Add the falafel ingredients and pulse to combine. Continue to pulse about 30-50 times until the chickpeas are mostly broken up and the mixture is coarse but can be formed into balls when squeezed in your hand.
- Preheat oven to 350. Brush a muffin tin with some olive oil.
- Put about 2 tablespoons of chickpea mixture into each muffin spot and lightly press down. Bake for 20 minutes until browned.
- Remove the falafel from the pan.
- Cut the pita in half, and then run a knife through the center to open it up.
- Fill each pita half with lettuce, tomato, cucumber, and falafel, and top with the tahini sauce.
