At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
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Wrapped up in a sandwich or on their own, the fresh flavors of mint, garlic and lemon shine in these chickpea patties.
Heat oven to 400°F.
Combine tahini and water in bowl; set aside.
Place all falafel ingredients except bread crumbs and Butter with Olive Oil & Sea Salt in food processor bowl fitted with metal blade. Pulse until ingredients are blended into thick paste.
Brush 15x10x1-inch baking pan with 1 tablespoon melted Butter with Olive Oil & Sea Salt. Place bread crumbs into shallow bowl; set aside.
Shape falafel mixture into 12 balls. Flatten to 1 1/2-inch circles; coat in bread crumbs. Place onto prepared baking pan. Brush tops of patties with remaining butter.
Bake 15 minutes; turn patties. Bake 5-10 minutes or until golden brown.
Place 3 falafel into each pita bread half; top with lettuce, tomatoes and onions. Drizzle with tahini sauce.
Dietary Fiber: 2g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/4074
© 2014 Land O'Lakes, Inc.
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