Baked Falafel
Baked Falafel Image

Baked Falafel

Wrapped up in a sandwich or on their own, the fresh flavors of mint, garlic and lemon shine in these chickpea patties.

4
servings
25 min
PREP TIME
45 min
TOTAL TIME

Ingredients

Tahini Sauce

1/4 cup tahini

1/4 cup water

Falafel

1 (15-ounce) can chickpeas, drained, rinsed

1 teaspoon finely chopped fresh garlic

1 small (1/2 cup) onion, finely chopped

1/4 cup chopped cilantro leaves

1/4 cup chopped mint leaves

1/8 teaspoon ground red pepper

1 1/2 teaspoons ground cumin

1/4 teaspoon salt

1/2 teaspoon baking soda

1 tablespoon lemon juice

1/4 cup panko bread crumbs

4 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt melted

 

2 (8-inch) pita pocket breads, cut in half

Shredded romaine lettuce

Sliced tomatoes

Sliced onion

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 2

    Combine tahini and water in bowl; set aside.

  3. STEP 3

    Place all falafel ingredients exceptbread crumbs and Butter with Olive Oil & Sea Salt in food processor bowl fitted with metal blade. Pulse until ingredients are blended into thick paste.

  4. STEP 4

    Brush 15x10x1-inch baking pan with1 tablespoon meltedButter with Olive Oil & Sea Salt. Place bread crumbs into shallow bowl; set aside.

  5. STEP 5

    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.

  6. STEP 6

    Bake 15 minutes; turn patties. Bake 5-10 minutes or until golden brown.

  7. STEP 7

    Place 3 falafel into each pita bread half; top with lettuce, tomatoes and onions. Drizzle with tahini sauce.

Tip #1

Tahini is sesame seeds ground into a paste.

Nutrition

440Calories
21Fat (mg)
25Cholesterol (mg)
720Sodium (mg)
51Carbohydrates (g)
2Dietary Fiber
15Protein (g)

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