By: Co+op, Welcome to the Table
3 tablespoons olive oil 2 15-ounce cans chickpeas, drained and patted dry 1 cup chopped onion 1 cup fresh parsley 1 cup fresh cilantro 6 garlic cloves, minced ¼ cup chickpea flour 1 teaspoon ground cumin 1 teaspoon ground coriander 1 ½ teaspoons salt 1 teaspoon black pepper 1 cup lowfat plain Greek yogurt 2 tablespoons tahini 1 tablespoon lemon juice ½ cup chopped cucumber, peeled and seeded ½ teaspoon dried dill ½ teaspoon salt 6 whole wheat pitas 1 large tomato, sliced
2 15-ounce cans chickpeas,
drained and patted dry
1 cup chopped onion
1 cup fresh parsley
1 cup fresh cilantro
6 garlic cloves, minced
¼ cup chickpea flour
1 teaspoon ground cumin
1 teaspoon ground coriander
1 ½ teaspoons salt
1 teaspoon black pepper
1 cup lowfat plain Greek yogurt
2 tablespoons tahini
1 tablespoon lemon juice
½ cup chopped cucumber, peeled
and seeded
½ teaspoon dried dill
½ teaspoon salt
6 whole wheat pitas
1 large tomato, sliced
With an oven rack in the middle position, preheat oven to 400 degrees F. Spread half the olive oil onto a heavy sheet pan.
In a food processor, combine the chickpeas, onion, parsley, cilantro, garlic, flour, cumin, coriander, salt and pepper. Pulse about 12 times, to form a coarse paste. Use an oiled tablespoon to scoop rounded 2-tablespoon-sized portions of the mixture, and place on the oiled sheet pan. Lightly oil your palm and flatten the portions to about ½ inch thick. Use your fingertips to smooth the edges of each patty. Drizzle with remaining olive oil.
Bake for 15 minutes, then carefully flip the patties and bake for 15 more minutes. The patties will be golden brown and crispy when done.
While the falafel bakes, stir together the yogurt, tahini lemon juice, cucumber dill and salt in a small bowl. To assemble, cut pitas in half, tuck a serving of falafel in each pita, and add sliced tomato and drizzle with sauce. Serve immediately