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Baked Falafel
Wrapped up in a sandwich or on their own, the fresh flavors of mint, garlic and lemon shine in these chickpea patties.
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Ingredients
Tahini Sauce
1
4 cup tahini1
4 cup waterFalafel
1 (15-ounce) can chickpeas, drained, rinsed
1 teaspoon finely chopped fresh garlic
1 small (1
2 cup) onion, finely chopped1
4 cup chopped cilantro leaves1
4 cup chopped mint leaves1
8 teaspoon ground red pepper (cayenne)1 1
2 teaspoons ground cumin1
4 teaspoon salt1
2 teaspoon baking soda1 tablespoon lemon juice
1
4 cup panko bread crumbs4 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
-
STEP 1
Heat oven to 400°F.
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STEP 2
Combine tahini and water in bowl; set aside.
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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.
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STEP 4
Brush 15x10x1-inch baking pan with1 tablespoon melted Butter with Olive Oil & Sea Salt. Place bread crumbs into shallow bowl; set aside.
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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.
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STEP 6
Bake 15 minutes; turn patties. Bake 5-10 minutes or until golden brown.
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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.
And don't forget to tag us @landolakesktchn.
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