This healthy spin on traditional falafels will bring a delicious Middle Eastern flair to your weekday lunches or family dinners.
- ½ cup of red onion
- ½ cup of packed fresh parsley
- 2 medium garlic cloves
- 1 14oz can of chickpeas
- ¾ teaspoon of cumin
- ½ teaspoon of salt
- ¼ teaspoon of pepper
- ⅔ cup of breadcrumbs
- 1 tablespoon of aquafaba, the liquid from a can of chickpeas
Lemon Parsley Dressing
- ½ cup of tahini
- ⅓ cup of water
- ¼ cup of packed fresh parsley, finely chopped
- 2 tablespoon of lemon juice
- 1 teaspoon of maple syrup
- ¼ teaspoon of salt
- pinch of pepper
- 4 pita breads
Toppings Can Include:
- Tomato, red onion, parsley, cilantro, mixed greens, cucumber, avocado, and more
- Preheat your oven to 375 degrees F. Line a baking tray with parchment.
- Add the onion, parsley, and garlic to a food processor. Pulse for a few seconds to chop the ingredients.
- Add the chickpeas, cumin, salt, and pepper, and pulse a few times until the mixture is combined but some chickpeas pieces still remain (don’t over process it to the point where it’s completely smooth).
- Transfer the chickpea batter to a medium bowl.
- Add the breadcrumbs and aquafaba and mix the batter by hand until it’s well combined.
- Use a ¼ cup measuring cup to scoop the batter and form 9 falafel balls. Line them on the tray.
- Place the baking tray on the center rack of the oven and bake for 15 minutes. After 15 minutes, gently flip the falafels and bake for an additional 10 minutes.
- While the falafels are baking, whisk together all of the tahini sauce ingredients in a medium bowl. You can add more water if you prefer a runnier texture. Adjust seasonings to taste.
- Remove the falafels from the oven.
- Prepare your toppings and stuff your pitas with 2-3 falafels each. You can stuff these pitas with a variety of fresh vegetables such as tomato, red onion, parsley or cilantro, mixed greens, cucumber, avocado, and more.
- Serving Size: 2
Keywords: chickpeas, falafel, hummus, lunch, pita, sandwich, tzatziki, wrap