Baked Falafel Sandwich
7
Points®
Total time: 34 min • Prep: 20 min • Cook: 14 min • Serves: 4 • Difficulty: Easy
By eliminating deep-frying, you can enjoy a healthier version of this sinful "street food" in the comfort of your own home!
Ingredients
Canned undrained chickpeas
15½ oz
Onion
¼ cup(s)
Fresh parsley
¼ cup(s)
Garlic
1 clove(s), large
Cumin seeds
1 tsp(s)
Ground coriander
¼ tsp(s)
Table salt
¼ tsp(s)
Baking soda
¼ tsp(s)
All-purpose flour
1 tbsp(s)
Olive oil
2 tsp(s)
Tahini sesame butter
2 tbsp(s)
Mineral water
2 tbsp(s)
Fresh lemon juice
1 tbsp(s)
Whole wheat pita
4 large
Lettuce
8 piece(s)
Instructions
1
Combine chickpeas, onion, parsley, garlic, cumin, coriander, salt and baking soda in a food processor or blender. Process until mixture is coarsely pureed and transfer to large bowl. Stir in flour; shape mixture into 4 patties and let stand for 15 minutes.
2
Preheat oven to 400ºF.
3
Heat oil in a large ovenproof skillet over medium-high heat (if you don't have an ovenproof skillet, make sure to cover the handle of your skillet with aluminum foil before heating). Add patties and cook until golden brown, flipping once, about 2 minutes per side. Transfer pan to oven and bake 10 minutes.
4
Meanwhile, whisk together tahini, water and lemon juice.
5
To assemble sandwiches, place 2 lettuce leaves inside each pita, add 1 falafel patty and drizzle with 1 tablespoon tahini dressing.
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