Extra crispy and packed with fresh herbs and spices!
Prep time: 15 minutes
Cook time: 25 minutes
Great source of…
✓ Vitamins C, K
1 cup uncooked chickpeas, *soaked 24 hours, drained, rinsed, and patted dry*
1/2 cup chopped shallot or yellow onion
3 garlic cloves
1 tsp lemon zest
1 tsp ground cumin
1 tsp ground coriander
3/4 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon baking powder
1 cup cilantro leaves and stems (chopped, patted dry)
1 cup parsley leaves and stems (chopped, patted dry)
1 tbsp olive oil (plus more for drizzling)
Diced veggies (tomato, cucumber)
Fresh herbs, chopped parsley, fresh mint
Pickled Red Onions
Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
In a large food processor, add chickpeas, shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil. Pulse until well combined but not pureed.
Take 2 tbsp scoops of the mixture and use hands to make 12-15 thick patties.
Place patties on baking sheet and drizzle olive oil.
Bake for 14 minutes. Flip and bake for 10-12 more minutes (or until golden brown and crisp on outside). During last few minutes of baking, wrap pita in foil and warm in oven.
Assemble pitas with hummus, diced veggies, falafel, herbs, pickled red onions, and a drizzle of tahini. Enjoy!
Canned chickpeas cannot be substituted in recipe or falafel will turn out mushy.
Don't pack patties too tight or falafel will be dense.
If the patties don't hold together, give the mixture a few more pulses in the food processor.