Ingredients
-
1 can (15 oz) chickpeas, drained and rinsed chickpeas1 can (15 oz) chickpeas, drained and rinsed
-
1/2 cup fresh parsley leaves parsley leaves1/2 cup fresh parsley leaves
-
1/4 cup fresh cilantro leaves cilantro leaves1/4 cup fresh cilantro leaves
-
2 garlic cloves garlic cloves2 garlic cloves
-
1 small red onion, roughly chopped red onion1 small red onion, roughly chopped
-
1 teaspoon ground cumin ground cumin1 teaspoon ground cumin
-
1/2 teaspoon ground coriander ground coriander1/2 teaspoon ground coriander
-
1/2 teaspoon smoked paprika smoked paprika1/2 teaspoon smoked paprika
-
1/2 teaspoon sea salt sea salt1/2 teaspoon sea salt
-
1/4 teaspoon black pepper black pepper1/4 teaspoon black pepper
-
1/2 teaspoon baking powder baking powder1/2 teaspoon baking powder
-
3 tablespoons chickpea flour chickpea flour3 tablespoons chickpea flour
-
2 tablespoons lemon juice (divided) lemon juice2 tablespoons lemon juice (divided)
-
2 tablespoons tahini tahini2 tablespoons tahini
-
2 cups finely shredded purple cabbage purple cabbage2 cups finely shredded purple cabbage
-
1 cup grated carrot carrot1 cup grated carrot
-
1/4 cup chopped fresh mint fresh mint1/4 cup chopped fresh mint
-
4 whole wheat pita breads whole wheat pita breads4 whole wheat pita breads
-
1 medium tomato, thinly sliced tomato1 medium tomato, thinly sliced
-
1 small cucumber, thinly sliced cucumber1 small cucumber, thinly sliced
Directions
Prepare falafel mixture, shape into fritters, and pan-fry until crispy. Make the lemon-tahini slaw, then assemble everything into pita pockets with fresh veggies for a satisfying Mediterranean-inspired vegan fast-food meal. For gluten-free option, use gluten-free pita bread. Fritters can be baked at 400°F (200°C) for 20 minutes, flipping halfway.
Steps
|
1
Done
|
In a food processor, combine the chickpeas, parsley, cilantro, garlic, red onion, cumin, coriander, paprika, salt, pepper, and baking powder. Pulse until the mixture is finely chopped but not pureed. |
|
2
Done
|
Transfer to a bowl and stir in chickpea flour and 1 tablespoon lemon juice. The mixture should be sticky and hold together when pressed. |
|
3
Done
|
Using damp hands, shape the mixture into 12 small patties (about 2 tablespoons each). |
|
4
Done
|
Heat a non-stick skillet over medium heat. Cook the falafel fritters for 3-4 minutes per side, until golden and crisp. (Optional: cook in batches for best results.) |
|
5
Done
|
In a bowl, whisk together tahini, remaining 1 tablespoon lemon juice, and a splash of water to make a creamy dressing. |
|
6
Done
|
Toss the shredded cabbage, carrot, and mint with the tahini-lemon dressing until well coated. |
|
7
Done
|
Warm the pita breads. Slice them in half to form pockets. |
|
8
Done
|
Fill each pita half with falafel fritters, a handful of slaw, and slices of tomato and cucumber. Serve immediately. |
