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
Servings
Prep Time 45 mins
Cook Time 35 mins
Total Time 1 hr 20 mins

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.