Falafel Bowls with Tahini Sauce and Pita
Equipment
- Food processor
- Baking sheet
- Mixing bowl
- Whisk
Ingredients
- 2 (15-oz) cans chickpeas, drained and rinsed
- 1/2 cup fresh parsley leaves
- 1/4 cup fresh cilantro leaves
- 3 garlic cloves, peeled
- 1 small onion, roughly chopped
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1/4 cup water
- 4 pita breads
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 2 tbsp olive oil
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add the chickpeas, parsley, cilantro, garlic, onion, cumin, salt, pepper, and flour to a food processor. Pulse until the mixture holds together when pressed but still has some texture.
- Scoop the mixture into 12 portions and shape each into a patty. Place the patties on the prepared baking sheet and brush both sides with olive oil.
- Bake for 20 minutes, flipping halfway through, until the falafel are golden and firm.
- While the falafel bake, whisk the tahini, lemon juice, and water in a small bowl until smooth. Add a little extra water if needed to reach a pourable consistency.
- Warm the pita breads in the oven for the last 3 minutes of baking time.
- Divide the mixed greens, cherry tomatoes, and cucumber among four bowls. Top each with three falafel patties, drizzle with tahini sauce, and serve with warm pita on the side.
Notes
Bake the falafel a day ahead and reheat them on a baking sheet at 350°F for 10 minutes before serving so they stay crisp. If the tahini sauce thickens after sitting, stir in a teaspoon of water at a time until it loosens again. Pack the sauce separately for potlucks and add it just before eating to keep the falafel from softening.
Course: Main Course
Cuisine: Mediterranean
Equipment: Food processor, Baking sheet, Mixing bowl, Whisk
Cuisine: Mediterranean
Equipment: Food processor, Baking sheet, Mixing bowl, Whisk