Recipes

  Ingredients

• 2 can chickpeas, drained and rinsed
• ½ cup shallot, roughly chopped
• 3 garlic cloves, peeled
• 1 tsp lemon zest
• 1 tsp ground cumin
• 1 tsp crushed red pepper
• ¼ tsp baking powder
• 1 cup fresh cilantro, roughly chopped
• 1 cup fresh parsley, roughly chopped
• 1 Tbsp olive oil, plus more for drizzling
• ½ cup tahini
• 1 English cucumber, diced
• ½ red onion, sliced thinly
• 1 pint cherry tomatoes, halved
• 2 lemons, halved
• Salt and pepper, to taste
• Pita bread, for serving
• More fresh herbs, for serving
• Crumbled feta, for serving
• Mixed greens, for serving

Instructions

1. Preheat oven to 400°F and line 2 baking sheets with parchment paper.
2. In a food processor, combine chickpeas, shallots, garlic, lemon zest, spices, herbs, olive oil, salt, and pepper. Pulse until well combined but not pureed. Scrape down the sides of the bowl as you’re working. Check seasoning and adjust if necessary.
3. Using your hands or a small cookie scoop create evenly sized balls, place on prepared baking sheets and press down gently. Drizzle generously with olive oil and bake for 15 minutes. Flip and bake an additional 10 minutes until golden brown and crisp on the outside.
4. Wrap pita bread in foil and place in warm, turned off oven while you continue preparing the rest of the dish.
5. In a small bowl add tahini and a few tablespoons of cold water. Whisk until light and fluffy, adding more water to achieve your desired texture. Season with salt and pepper.
6. Assemble your falafel and all the fixings so everyone can create their own pita stuffed with fresh herbs, tahini sauce, veggies, and feta.