Description
Savor the vibrant flavors of a homemade falafel pita sandwich with tahini. Crispy, golden-brown falafel balls made from chickpeas are nestled in warm pita bread and generously drizzled with creamy tahini sauce. This delightful dish is perfect for lunch or dinner, offering a delicious vegetarian option that’s both satisfying and easy to prepare.
Ingredients
Scale
- 1 cup dried chickpeas (soaked overnight) or 1 can (15 oz) chickpeas (drained and rinsed)
- 1 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp salt
- ¼ tsp black pepper
- 4 pita breads
- ½ cup tahini sauce (made from ¼ cup tahini paste, juice of 1 lemon, 1 garlic clove minced, water as needed)
Instructions
- If using dried chickpeas, soak them overnight in water. For canned chickpeas, drain and rinse thoroughly.
- In a food processor, blend soaked chickpeas, parsley, garlic, cumin, coriander, salt, and pepper until combined but not pureed; aim for a coarse texture.
- Using wet hands, form the mixture into small balls or patties (about 2 tablespoons each).
- For frying: Heat oil in a deep pan to 350°F (175°C) and fry falafel until golden brown (about three minutes per side). For baking: Preheat oven to 400°F (200°C), place falafels on a lined baking sheet, lightly spray with oil, and bake for about 25 minutes until crispy.
- Prepare tahini sauce by mixing tahini paste, lemon juice, minced garlic, and enough water to achieve a smooth consistency.
- Warm pita bread slightly to make it pliable. Fill each pita with crispy falafels and drizzle generously with tahini sauce. Add fresh veggies if desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying/Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 sandwiches (300g)
- Calories: 590
- Sugar: 4g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 16g
- Protein: 20g
- Cholesterol: 0mg