Baked Falafel
Ingredients
Pickled Red Onions
-
¾
cup
water
-
½
cup
white distilled vinegar
-
2
teaspoons
granulated sugar
-
1
teaspoon
kosher salt
-
⅛
teaspoon
peppercorns
-
¾
cup
thinly sliced red onions
Falafel
-
2
15 oz cans
chickpeas
-
¼
cup
old-fashioned oats
-
1
teaspoon
cumin
-
1
teaspoon
coriander
-
¾
teaspoon
kosher salt
-
¼
teaspoon
baking soda
-
¼
teaspoon
cayenne pepper
-
½
cup
packed fresh cilantro leaves
-
½
cup
packed parsley leaves
-
¼
cup
roughly chopped sweet onion
-
4
cloves
garlic
-
as needed
spray
neutral oil cooking spray
Tahini Sauce
-
½
cup
tahini
-
¼
cup
lemon juice
-
¼
cup
water
-
½
teaspoon
kosher salt
-
to taste
drizzle
honey
For Serving
-
3
6-inch
fluffy pitas
-
4
cups
mixed greens
Instructions
- Make the pickled red onions by boiling water and mixing it with vinegar, sugar, salt, and peppercorns.
- Submerge the sliced onions in the pickling solution and let sit for 30 minutes.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Rinse the chickpeas and blend the oats into a fine powder.
- Combine the oat flour with spices in a bowl and set aside.
- In the blender, pulse cilantro, parsley, onion, and garlic, then add chickpeas and pulse until chunky.
- Mix the chickpea mixture with the oat mixture until combined.
- Form the mixture into 2-inch patties and place them on the baking sheet.
- Spray both sides of the patties with cooking spray and bake for 12 minutes on each side.
- While baking, whisk together the tahini sauce ingredients until smooth.
- Assemble the pitas with greens, falafel, pickled onions, and tahini sauce.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
You might also like