Baked Felafel Sandwich

Ingredients

Felafel

• 1 (15 ounce) can chickpeas, preferably low-sodium, drained and rinsed
• 1/4 cup minced onion
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 cup cilantro leaf
• 1/4 cup fresh parsley leaves
• 2 tablespoons olive oil

Tahini Sauce

• 1/2 cup pure tahini paste (sesame paste, available at Middle Eastern stores)
• 3 tablespoons lemon juice
• 3-4 tablespoons water, plus more if necessary

Salad

• 1 cup chopped romaine lettuce
• 2 (4 ounce)  tomatoes, seeded and chopped (about 1 cup)
• 1/2 medium cucumber, seeded, peeled and chopped (about 1 cup)
• 4 whole wheat pita bread, sliced open

Directions

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor.

3. 3

   Process for 10 seconds.

4. 4

   Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy.

5. 5

   Form mixture into 16 felafel balls and brush with remaining tablespoon olive oil.

6. 6

   Bake on a cookie sheet for 20 minutes, flip felafel balls and bake an additional 20 minutes, until felafel balls are crisp and browned.

7. 7

   Combine tahini, lemon juice and water and stir to incorporate, adding more water to achieve desired consistency. Reserve.

8. 8

   Toss together lettuce, tomatoes and cucumbers in a bowl. Warm pita breads for 2 minutes in oven.

9. 9

   Fill each pita with 3/4 cup salad, 4 felafel balls and 1/4 cup tahini sauce.