Baked Falafel Pitas

Freezer Club: I prepared one recipe below for each family, which yielded 12 patties/family. You will want to thaw, and reheat at 400 degrees for 5 min. or until heated through. Squeeze the Tahini Sauce (included) and serve in pita (my kids like to dip in sauce, and dip the pita bread in hummus separately) with tomato, red onion, lettuce, and feta cheese. Serve with hummus and fresh veggies.

From Tasty Kitchen: Added by janecooks on April 15, 2011 in Legumes, Main Courses

Prep Time 15 Minutes Cook Time 20 Minutes

Servings 4

Difficulty Easy

Ingredients

• 2 cans (15 Oz. Size) Chickpeas (I use dry beans)
• 3 Tablespoons Flour
• 3 Tablespoons Parsley (optional)
• 4 cloves Garlic
• 2 teaspoons Ground Cumin
• 2 teaspoons Ground Coriander
• 1 teaspoon Chili Powder
• ½ teaspoons Salt
• 1 dash Black Pepper

Tahini Sauce:

• 4 Tablespoons Tahini
• 3 Tablespoons Lemon Juice

You will want to add these:

• 3 whole Tomatoes, Diced
• 1 block (8 Oz. Size) Feta Cheese, Crumbled
• 1 head Lettuce
• 12 whole Small Pitas

Preparation Instructions

Throw the chickpeas, flour, parsley, and spices into a food processor and pulse until well blended—or mash up chickpeas with a fork or potato masher and mix in spices. Then form small patties out of the chickpea mixture, about 1 1/2 to 2 inches wide and 1 inch thick.
Preheat the oven to 400ºF and place chickpea patties on a lightly greased pan and pop into the oven for 15–20 minutes.
Meanwhile, mix together the tahini and lemon juice and set aside with your other toppings (tomatoes, feta, and lettuce). When the patties are done, put them in a pita with plenty of toppings, and enjoy!