Falafel With Hummus and Tabbouleh

Middle Eastern origins.

• Ready In: 48 mins
• Serves: 4

Ingredients

• 1 (15 ounce) can garbanzo beans, drained
• 3  green onions
• 3  garlic cloves, peeled
• 1⁄4 cup  chopped parsley
• 1⁄4 cup  chopped cilantro
• 1⁄2  lemon, juice of
• 2  teaspoons ground cumin
• 1  teaspoon baking powder
• 1⁄2 teaspoon red pepper flakes
• 1⁄2 teaspoon salt
•  fresh ground pepper
• 4  pita bread rounds
• 1⁄2 cup  prepared  hummus, divided
• 1⁄4 cup  prepared  tabbouleh, divided
• 1⁄4 cup  shredded lettuce, divided (optional)
• 1⁄4 cup  pitted kalamata olive, divided
• 1  teaspoon  hot red pepper sauce
•  thinly sliced tomatoes (optional)
•  thinly sliced cucumber (optional)

Directions

1. Preheat the oven to 350 degrees.
2. Combine beans, green onions, garlic, parsley, cilantro, lemon juice, cumin, baking powder, red pepper flakes, salt and pepper to taste in a food processor; pulse until mixture is coarsely chopped and beginning to come together.
3. Form mixture into 8 golf ball-sized rounds. Place on a greased baking sheet; press to slightly flatten. Bake until crispy and light gold, about 18 minutes. Place baking sheet on a wire rack.
4. While falafel bakes, heat a dry skillet over medium-high heat. Warm pita bread in batches, about 1 minute per side. Transfer to paper towels.
5. Spread each round of pita with 2 tablespoons hummus; top with two falafel rounds. Top with 1 tablespoon tabbouleh and 1 tablespoon lettuce. Top with 1 tablespoon kalamata olives, a dash of hot sauce, tomatoes and cucumbers. Fold like a taco to eat.