Total Time
1hr
Prep 20 mins
Cook 40 mins

I saw this recipe on FoodNetwork, coursey of Ellie Krieger. I haven't tried it yet, but posted it in hopes of trying it. It is a healthy meal full of great nutrients!

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees F.
  2. Combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor.
  3. Process for 10 seconds.
  4. Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy.
  5. Form mixture into 16 felafel balls and brush with remaining tablespoon olive oil.
  6. Bake on a cookie sheet for 20 minutes, flip felafel balls and bake an additional 20 minutes, until felafel balls are crisp and browned.
  7. Combine tahini, lemon juice and water and stir to incorporate, adding more water to achieve desired consistency. Reserve.
  8. Toss together lettuce, tomatoes and cucumbers in a bowl. Warm pita breads for 2 minutes in oven.
  9. Fill each pita with 3/4 cup salad, 4 felafel balls and 1/4 cup tahini sauce.

Reviews

(2)
Most Helpful

This tasted pretty good but would NOT stay together. I couldn't even flip them in the oven, they totally crumbled. I followed the recipe exactly so not sure where I went wrong. I crumbled up the leftovers and will use them on top of a salad or something...

shera_23 July 16, 2008

Reviewed for PAC Spring '08: I've never had a falafel before but even though I had nothing to compare it to, I really liked it. The flavors were great, especially the fresh cilantro and the ground cumin. They were a little dry but still delicious. The tahini sauce wasn't my favorite so I think next time I make these, I'll try something different, maybe a cucumber yogurt sauce. Also, I had this like a salad (without the pita) due to a gluten allergy, but I still enjoyed it. Yum! Thank you for posting!

DreamoBway March 30, 2008

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