Baked Falafel Sandwich
Submitted by Carolin (based on a recipe from Weight Watchers)
If you've been craving the deep-fried falafel served in Middle
Eastern restaurants but don't want all the fat, this baked falafel is for
you. Cooked chickpeas are combined with a blend of exotic herbs and
spices, formed into a patty, and then pan-browned before baking. Stuff it
into a warm pita with crispy vegetables and top it with tahini
sauce--delicious!
15 1/2 oz canned chickpeas, rinsed and drained
1/4 cup onion, chopped
1/4 cup parsley, or cilantro, fresh, chopped
1 medium garlic clove, minced
1 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp table salt
1/4 tsp baking soda
1 Tbsp all-purpose flour
2 Tbsp tahini
1 Tbsp fresh lemon juice
2 tbsp water
4 whole wheat pitas
lettuce
Preheat oven to 400ºF.
Combine chickpeas, onion, parsley, garlic, cumin, coriander, salt and baking
soda in a food processor or blender. Process until mixture is coarsely pureed
and transfer to large bowl. Stir in flour; shape mixture into 4 patties and let
stand for 15 minutes.
Spray a large ovenproof skillet with cooking spray and place over medium-high
heat (if you don't have an ovenproof skillet, make sure to cover the handle of
your skillet with aluminum foil before heating). Add patties and cook until
golden brown, flipping once, about 2 minutes per side. Transfer pan to oven and
bake 10 minutes.
Whisk together tahini, lemon juice, and water.
To assemble sandwiches, place 2 lettuce leaves inside each pita, add 1
falafel patty and drizzle with 1 tablespoon tahini dressing. Serves 4.
back to fatfreevegan.com
Blog
