Get your picnic basket or lunch box ready for this Falafel Pita recipe! Made with protein-packed chickpeas, fresh herbs, and a hint of spices, these falafels are baked to perfection. Enjoy with a whole wheat pita, fresh veggies and a vibrant tzatziki sauce, this meal will keep you satisfied and energized. Whether you’re a veggie lover or just looking for a delicious, hearty meal, this recipe is easy to whip up and perfect for lunch or dinner!
Ingredients2 servings
- 1 15-oz can chickpeas, rinsed and drained
- 2 whole wheat pitas
- 1 cup vegan yogurt
- 1 cup lettuce
- 1/2 cup cucumber, finely chopped
- 10 grape tomatoes, halved
- 1/2 cup parsley and dill
- 4 cloves garlic
- 1/2 lemon, juiced and zested
- 2 Tbsp tahini
- 2 Tbsp flour*
- 2 tsp ground cumin
- 1 tsp ground coriander
Directions
1
Preheat oven to 400°F. In a food processor or high speed blender, combine chickpeas, 2 cloves of garlic, tahini, 1/2 cup parsley, 1/4 cup dill, cumin, coriander, flour, salt and pepper to taste. Pulse until finely minced, stopping to scrape the bowl as needed. Be sure not to fully puree.
2
Scoop about 2 Tbsp of the mixture into your hands and form it into a small ball. Gently flatten and place on a lightly greased baking sheet. Repeat with remaining mixture making 8 falafels. Transfer to the oven and bake 30 minutes, flipping halfway through.
3
In a bowl, combine vegan yogurt, cucumber, 1/4 cup of chopped dill, 2 cloves of minced garlic, lemon juice and zest, and salt and pepper to taste. Stir to combine.
4
Lightly warm pitas then slice in half and stuff with falafels, tzatziki, lettuce and grape tomatoes.
Notes:
- Traditionally made with chickpea flour but can also use all purpose flour
- Greek yogurt also works great
Happy cooking 🥰 ☀️
