Main Courses
Baked Falafel Pita with Tahini
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US
Metric
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Servings: pita sandwiches |
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
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Soak the chickpeas in water overnight.
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Preheat oven to 375 F.
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Beat the egg with the water and vinegar, and pour it into a bowl with the warrior bread mix. Stir well to combine.
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Split the dough in half and place the two halves onto a piece of parchment paper.
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Top with another parchment and roll the dough out into 2 8 inch rounds, about 1/4 inch thick.
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Remove the top parchment and bake for 35 minutes. Remove from oven.
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Put the tahini ingredients into a food processor and process until fully combined and no large chunks remain. Store in the fridge until ready.
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Scrape out the food processor but no need to wash it.
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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.
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Preheat oven to 350. Brush a muffin tin with some olive oil.
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Put about 2 tablespoons of chickpea mixture into each muffin spot and lightly press down. Bake for 20 minutes until browned.
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Remove the falafel from the pan.
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Cut the pita in half, and then run a knife through the center to open it up.
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Fill each pita half with lettuce, tomato, cucumber, and falafel, and top with the tahini sauce.
Ingredients
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Instructions
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