10034
Source: Canyoustayfordinner.com
Ingredients (for 2 servings):
15 oz can chickpeas
2 T flour
2 T chopped parsley
2 cloves of garlic, minced
1 tsp. cumin
1 tsp. corriander
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
2 T tahini paste
zest and juice of 1 lemon
1/2 C. crumbled feta cheese
2 pita breads
1/2 C. diced red onion
1 C. chopped tomatos
1 C. chopped lettuce
Preparation:
Preheat the oven to 400 degrees F. Combine all falafel ingredients in a food processor and pulse until well blended. Scoop the bean mixture into a bowl and shape into 8 equal sized patties. Place on a greased baking sheet, brush each with olive oil and bake for 20 minutes.
Whisk the tahini, lemon juice, and zest in a small bowl.
Divide the hot falafel among the two pita breads and top with chopped lettuce, tomato, thinly sliced red onion, crumbled feta, and the lemon-tahini sauce.
