Baked Falafel Pita Sandwich

• Vegetarian

• Produce

  • 1 2 bunch fresh cilantro (about 1/2 cup, fresh
  • 1 2 bunch fresh flat-leaf parsley (about 1/2 cup, fresh
  • 8 Cherry tomatoes
  • 1 cup Chickpeas, dried
  • 2 Garlic cloves
  • 1 Lebanese cucumber
  • 1/2 Lemon, Juice of
  • 2 cups Lettuce
  • 2 tbsp Mint, fresh
  • 1 Onion, small
  • 2 cups Red cabbage
  • 1/4 Red onion

• Condiments

  • 1 1/2 tsp Lemon juice

• Baking & Spices

  • 1/4 Black pepper, Fresh cracked
  • 1/4 tsp Black pepper, freshly-cracked
  • 1/2 tsp Chili powder
  • 1/2 tsp Paprika, sweet
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 Olive oil spray

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 4 Pita pockets

• Dairy

  • 1 1/4 cups Greek yogurt

Found on notenoughcinnamon.com

Description

Ingredients

• olive oil spray
• 1 cup dried chickpeas
• 1 small onion, roughly chopped
• 2 garlic cloves
• 1/2 bunch fresh flat-leaf parsley (about 1/2 cup, packed)
• 1/2 bunch fresh cilantro (about 1/2 cup, packed)
• 1 1/2 tsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp sweet paprika
• 1/4 tsp sea salt
• 1/4 fresh cracked black pepper
• 1 1/5 cups Greek yogurt
• the juice of 1/2 lemon
• 1/4 tsp sea salt
• 1/4 tsp freshly cracked black pepper
• 1 Lebanese cucumber (or 1/2 continental cucumber), with peel, cut into small cubes
• 2 tbsp fresh mint, chopped
• 4 pita pockets
• 2 cups lettuce, shredded (I used iceberg lettuce)
• 2 cups red cabbage, shredded
• 8 cherry tomatoes, cut in half
• 1/4 red onion, sliced thinly

Directions

• The day before, place chickpeas in a large bowl and cover with water. Soak overnight. Rinse well and drain.
• Preheat oven to 430F/220C. Generously spray a baking sheet with olive oil.
• Add all the falafel ingredients to the bowl of your food processor. Pulse until it reaches a thick paste consistency, scraping the edge of the bowl with a rubber spatula as needed. Using your hands, roll mixture into 1.5-inch (4 cm) balls and arrange on prepared baking sheet. You should get about 16 balls. With the palm of your hand, flatten each ball slightly. Spray with olive oil and bake for 20 minutes, turning halfway through cooking, or until light golden. Falafel balls should be crispy on the outside and soft on the inside. Remove from the oven and set aside to cool.
• While falafels are baking, prep the veggies (lettuce, cabbage, tomatoes, onion). Prepare the sauce. In a medium bowl, mix yogurt with lemon, salt and pepper. Add cucumber and mint, and mix again.
• Assemble sandwich (just when youre ready to eat). Cut each pita pocket in half with a knife or scissors. In each half, add in that order: 1/4 cup lettuce, 1/4 cup red cabbage, 4 cherry tomato halves, 2 falafels and a few onion slices. Top with 1 1/2 tablespoons yogurt sauce and serve immediately.

Nutrition