This falafel is baked and hits the spot. Serve it with cilantro hummus for added flavor.
1 can chickpeas, drained and rinsed
1/2 onion, chopped
2 T bread crumbs
2 T chickpea flour*
2 T fresh parsley, chopped
1/2 t cumin
1/2 t coriander
1/4 t black pepper
4 garlic cloves, minced and divided
3/4 t sea salt, divided
2 T coconut oil
6 T tahini
1/4 c water
3 T olive oil
1/4 t paprika
1 romaine heart, chopped
1 tomato, diced
1/2 cucumber, peeled and thinly sliced
dill pickles, chopped
*Whole wheat flour can be substituted.
- Preheat oven to 350 degrees F.
- Combine chickpeas, onion, bread crumbs, flour, parsley, cumin, coriander, pepper, two garlic cloves, and sea salt in food processor. Pulse until the mixture becomes paste-like.
- Using a spoon, cookie dough scoop, or melon baller, scoop mixture into balls and place on a cookie sheet. Flatten balls with the back of the spatula until they’re about 3/4″ thick.
- Brush both sides of each falafel disc with coconut oil. Bake for 45 minutes, turning them over halfway through. Set aside when done.
- Whisk together juice from the lemon, tahini, water, olive oil, paprika, remaining 1/4 t sea salt, and remaining two minced garlic cloves and set aside.
- Add rice, stirring often until some grains start to brown. In quick succession, add the cooked lentils, water, and remaining sea salt and bring to a boil. Turn heat down to a simmer, cover, and cook 30 minutes.
- To assemble, cut about 1″ off the top of the pita to open the pocket. Add falafel, romaine, tomato, cucumber, and pickles and then top with tahini sauce.
Adapted from Skinny Bitch in the Kitch.