Recipe by Chef Mean Green
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!
Top Review by shera_23
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...
- 1 (15 ounce) can chickpeas, preferably low-sodium, drained and rinsed
- 1⁄4 cup minced onion
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon salt
- 1⁄4 cup cilantro leaf
- 1⁄4 cup fresh parsley leaves
- 2 tablespoons olive oil
- 1⁄2 cup pure tahini paste (sesame paste, available at Middle Eastern stores)
- 3 tablespoons lemon juice
- 3 -4 tablespoons water, plus more if necessary
- 1 cup chopped romaine lettuce
- 2 (4 ounce) tomatoes, seeded and chopped (about 1 cup)
- 1⁄2 medium cucumber, seeded, peeled and chopped (about 1 cup)
- 4 whole wheat pita bread, sliced open
Directions See How It's Made
- Preheat oven to 425 degrees F.
- Combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor.
- Process for 10 seconds.
- 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.
- Form mixture into 16 felafel balls and brush with remaining tablespoon olive oil.
- Bake on a cookie sheet for 20 minutes, flip felafel balls and bake an additional 20 minutes, until felafel balls are crisp and browned.
- Combine tahini, lemon juice and water and stir to incorporate, adding more water to achieve desired consistency. Reserve.
- Toss together lettuce, tomatoes and cucumbers in a bowl. Warm pita breads for 2 minutes in oven.
- Fill each pita with 3/4 cup salad, 4 felafel balls and 1/4 cup tahini sauce.