Baked Falafel in Pitas

I love falafel, but I really don’t like deep-frying. These falafel are not as crispy as their deep-fried counterparts, but they are still really delicious.



Makes 4 pitas
For the Falafel:
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 small onion, chopped
2 tbs. dried parsley
2-3 cloves garlic, chopped
1 egg
1 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs

To Assemble:
4 pitas, cut in half
Spinach, tomato slices, and cucumber slices to stuff pita
Feta cheese, for sprinkling
Hummus, to taste

In a large bowl mash chickpeas until thick and pasty; don’t use a blender or the mixture will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed.

Preheat oven to 375F. Spray a cookie sheet. Form the mixture into 20-24 small patties. Spray with cooking spray. Bake for ten minutes, flip, and bake for ten more. Cut pitas in half and evenly distribute the falafel balls, lettuce, vegetables, hummus and cheese amongst the pita halves.

Categories: Main Dish, Quick and Easy | Leave a comment

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