Recipe by VegSocialWorker
From weight watchers website. This is yummy. Not your traditional falafel, but fantastic for not being deep fried and much healthier this way. Note: If your chick pea mixture is too dry to form nice patties (which seems to happen with some of the canned chick pea brands) then just add some liquid to them to help them bind together, such as tahini, lemon juice, oil or water.
Top Review by JanuaryBride
Very good and mild falafel. . .ate them as patties without the pita. . .topped with cucumbers and WhiteRoseChild's Recipe #261807. Fun and different for dinner this evening. Thanks! Made for VEG*N tag.
- 15 1⁄2 ounces canned chick-peas, drained and rinsed
- 1⁄4 cup onion, chopped
- 1⁄4 cup fresh parsley or 1⁄4 cup cilantro, chopped
- 1 medium garlic clove, minced
- 1 teaspoon ground cumin
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon table salt
- 1⁄4 teaspoon baking soda
- 1 tablespoon all-purpose flour
- 2 teaspoons olive oil
- 2 tablespoons sesame tahini
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- tomatoes, slices
- cucumber, slices
- 4 large whole wheat pita bread
Directions See How It's Made
- 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 a large bowl. Stir in flour and shape mixture into 4 large patties and let stand for 15 minutes.
- Preheat oven to 400 degrees.
- Heat oil in a large ovenproof skillet over medium-high heat. Add patties and cook until golden brown, flipping once, about 2 minutes per side. Transfer skillet to oven and bake 10 minutes more.
- Meanwhile, whisk together tahini, water and lemon juice in a small bowl.
- To assemble sandwiches, place lettuce, tomatoes and cucumber in the pitas inside each pita with 1 falafel patty and drizzle with tahini dressing.