Crispy Baked Falafel Pita Plate

Ingredients

• 1 1/2 cups dried chickpeas, soaked in water overnight (do not use canned)
• 1 small yellow onion, roughly chopped
• 4 cloves garlic
• 1 cup fresh parsley leaves, packed
• 1/2 cup fresh cilantro leaves, packed
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 1/4 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 cup olive oil, for baking
• 1/3 cup tahini, whisked with water and lemon juice to a pourable sauce
• 4 pita breads, warmed
• 2 cups diced cucumber and tomato salad, for serving

Instructions

1. Drain the soaked chickpeas thoroughly and pat dry with a towel; they will have roughly doubled in size and should be firm but easily bitten through, not fully soft like cooked chickpeas.
2. In a food processor, pulse the chickpeas, onion, garlic, parsley, and cilantro together in short bursts, scraping down the sides frequently, until the mixture looks like coarse, slightly sandy crumbs. Do not over-process into a smooth paste, or the falafel will turn dense and gummy.
3. Transfer the mixture to a large bowl and add the cumin, coriander, salt, and cayenne. Mix well and refrigerate, covered, for at least 30 minutes to let the flavors meld and the mixture firm up (up to overnight is fine).
4. Preheat the oven to 425 degrees F and line a baking sheet with foil, then brush generously with 2 tablespoons of the olive oil.
5. Just before shaping, sprinkle the flour and baking powder over the chilled chickpea mixture and mix in evenly; the mixture should hold together firmly when squeezed in your palm.
6. Scoop about 2 tablespoons of mixture per falafel and shape into compact balls or small patties, pressing firmly so they do not crumble. Arrange them on the prepared baking sheet with space between each.
7. Brush or drizzle the tops of the falafel with the remaining 2 tablespoons olive oil. Bake for 15 minutes, then carefully flip each one with a spatula.
8. Bake for another 12 to 15 minutes, until both sides are deep golden brown and the exterior feels firm and slightly crisp when tapped.
9. While the falafel finishes baking, prepare the cucumber-tomato salad and warm the pita breads in a dry skillet over medium heat for 20 seconds per side, or wrap in foil in the oven for the last 5 minutes.
10. To serve, split open the warm pitas and stuff with falafel, cucumber-tomato salad, and a generous drizzle of the tahini sauce.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.