Fully Loaded Baked Falafel Pita
 
Prep time
Cook time
Total time
 
Ready for the ultimate falafel pita (with no messy frying)? These vegan pita pockets boast crunchy, zingy quick-pickled radishes, a fresh tomato-parsley salad, roasted garlic hummus, tahini sauce, crisp butter lettuce, and baked falafel that is crunchy on the outside and soft and savory on the inside. I love making extra of all the accompaniments to serve with other meals throughout the week (like Mediterranean Baked Sweet Potatoes!) Don't be intimidated by the ingredients list — this meal comes together so quickly with just a few pulses of the food processor!
Author:
Serves: 6-8 servings
Ingredients
Baked Falafel Ingredients:
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 3 tablespoons flour
  • 3 tablespoons fresh parsley
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 dash freshly ground black pepper
Tomato-Parsley Salad Ingredients:
  • 1 1/2 cups cherry tomatoes, halved or quartered
  • 1 1/2 cups chopped fresh parsley
  • 1/2 cup lemon juice
Tahini Sauce Ingredients:
  • 1 cup tahini
  • 3 cloves minced garlic
  • 1/4 cup lemon juice (plus more to taste)
  • heaping 1/4 teaspoon salt (plus more to taste)
  • 1 cup lukewarm water, or more for consistency
Other Pita Ingredients:
  • pita bread
  • roasted garlic hummus
  • butter lettuce
  • quick-pickled radishes
Instructions
  1. Make the falafel: Line a baking sheet with parchment paper and preheat the oven to 400 degrees F. Place all the ingredients in the food processor and pulse until well combined, scraping the sides every now and then. Form the mixture into patties that are about 1 1/2-inch in diameter and about 1-inch thick and place them on prepared pan. Bake for 15-20 minutes, gently turning once halfway through. While they bake, prepare the other items.
  2. Make the tomato-parsley salad: Mix the tomatoes, parsley, and lemon juice together and set in the fridge to marinate.
  3. Make the tahini sauce: Place all ingredients except water in the food processor and process until smooth. Add the water to reach the consistency you desire (a liquidy sauce is ideal for drizzling over pita pockets.) Taste and add more salt or lemon juice if needed. Set this aside.
  4. Assemble the pockets: Split the pitas in half and open the pocket. Smear the inside of the pocket with roasted garlic hummus and line with butter lettuce. Fill with two falafel, several pickled radish slices, a scoop of tomato-parsley salad, and a heavy drizzle of tahini sauce. Serve immediately.
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2015/08/02/fully-loaded-baked-falafel-pita-vegan/