Description
This delicious falafel sandwich is made with canned chickpeas so you can make this tasty recipe in just 15 minutes! Drizzle it with the homemade tahini sauce to take it to the next level!
Ingredients
Units
Scale
- 1 15oz can chickpeas, drained and rinsed
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1/2 teaspoon cumin
- 1/4 cup curly parsley, stems removed
- 1/4 teaspoon salt
- 1/4 teaspoon za’atar seasoning (optional)
- 2–3 tablespoons all-purpose flour
- 1–2 tablespoons olive oil
- 2 pita pockets, cut in half
- 1/4 cup thinly sliced English cucumber
- 1/4 cup roasted red pepper, cut into strips
- 1/2 cup chopped romaine or green leaf lettuce
For the Tahini Sauce:
- 1 tablespoon tahini
- 2 tablespoons mayonnaise or Veganaise
- 1 tablespoon lemon juice
- 1/4 cup finely chopped parsley
- Salt to taste
Instructions
- Add the chickpeas, garlic powder, lemon juice, cumin, parsley, salt, za’atar seasoning, and 2 tablespoons of flour to a food processor.
- Pulse for 10-15 seconds until chunky. If the mixture is too wet, add an additional tablespoon of flour.
- Use a 1/4 cup measuring cup to scoop up the mixture and press it into patties
- Heat 1 tablespoon of olive oil over medium heat in a large skillet.
- Gently place the patties into the skillet and cook over medium heat for 3-4 minutes until golden brown on the bottom.
- Flip and continue to cook the falafel for 2-3 minutes, adding the additional tablespoon of oil, if necessary.
- Remove from pan and place on a paper towel to cool slightly.
- Whisk together the tahini, mayonnaise, lemon juice, parsley, and salt.
- Divide the falafel into the pita pockets. (I did 1 1/2 pieces of falafel in each half of pita bread.) Stuff with lettuce, cucumbers, and red peppers.
- Drizzle with tahini sauce.