Who doesn’t like a crispy falafel burger in warm pita bread? “Falafel tastes too bland”, you say? Well I say, “This is the real deal here. The combination of spices and herbs is superb and the tahini dressing keep every bite moist and tasty”. So there! Take that falafel naysayers. I want you to also take a deep breath and exhale 3 times and then get the ingredients together for this vegan falafel. You’re gonna like it!
Ingredients:
2 cans garbanzo beans (drained and rinsed)
1 small red onion (chopped)
2 cloves garlic (minced)
¼ cup parsley (chopped)
3 to 4 tablespoons flour
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon chili powder
1 1/2 teaspoons turmeric
Salt and pepper to taste
1/3 cup flour
1/4 cup vegetable oil
1/2 cup organic tahini
3 tablespoons water
Zest and juice of 2 lemons
2 large vegan pita bread
1 cup romaine lettuce (shredded)
1/2 seedless cucumber (sliced)
1/2 cup pepperoncini peppers (sliced)
2 tomatoes (sliced)
Directions:
Preheat oven to 300 degrees.
Pat the beans dry with a paper towel and place into a food processor. Add in the onion, garlic, parsley, flour, spices and seasonings (not flour), and process until fairly smooth and very thick (so you can form patties).
Put vegetable oil in a large skillet and heat on medium high. Form 4- 6 large patties, dredge in flour and cook 3-4 minutes on each side.
Put the tahini in a medium-size mixing bowl and add the water, lemon juice and zest, salt and freshly ground black pepper. Set aside.
Cut pitas in half to form pockets. Wrap them in foil and place in the preheated oven to warm, about 3 minutes.
Remove pitas from the oven. Spoon a couple of tablespoons of the tahini sauce into each of the pitas. Place some shredded lettuce, cucumbers, peppers and tomatoes in the pita, and then slide in a falafel burger.
oh Wow, thanks for posting this! I have always had to avoid the falafel mixes because of the kids' allergies, now that I have a recipe to look at I can make a few substitutions and give it a whirl! =)
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