Lebanese Falafel

Name: Lebanese Falafel
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 16 oz Chickpeas (16 oz can chickpeas, drained and rinsed); 2 tbsp Parsley (2 tablespoons fresh parsley); ½ piece Yellow Onion (1/2 yellow onion, chopped); 4 pieces Garlic (4 garlic cloves, minced); 1 tbsp Cumin Powder (1 tablespoon ground cumin); 1 tsp Ground coriander (1 teaspoon ground coriander); 2 tbsp Buckwheat (2 tablespoons cooked bulgar wheat); 2 tbsp Wheat Flour (2 tablespoons whole wheat flour); 0 pieces Lemon (Lemon Tahini sauce); ¼ cup Tahini (1/4 cup tahini); 2 pieces Pepperoncini (2 juice from lemons); ½ tsp Paprika (1/2 teaspoon paprika); 1 piece Garlic Clove (1 garlic clove, minced); 0 pieces Wraps (Wrap); 4 pieces Pita Bread (4 pitas); 1 piece Tomato (1 tomato, diced); ½ piece Red Onion (1/2 red onion, finely sliced); ½ piece Cucumber (1/2 cucumber, halved and sliced); 1 cup Romaine (1 cup green leaf or romaine lettuce, shredded); ¼ cup Tzatziki (1/4 cup tzatziki (optional)) — optional; ½ cup Feta Cheese (1/2 cup feta cheese, crumbled); 1 piece Falafel (Falafel); ½ cup Fish Sauce (1/2 cup tabouleh)

40 minMiddle Eastern

Servings4

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Vegetarian
Pescatarian

Ingredients

For 4 servings

Chickpeas16 oz · 16 oz can chickpeas, drained and rinsed
Parsley2 tbsp · 2 tablespoons fresh parsley
Yellow Onion½ piece · 1/2 yellow onion, chopped
Garlic4 pieces · 4 garlic cloves, minced
Cumin Powder1 tbsp · 1 tablespoon ground cumin
Ground coriander1 tsp · 1 teaspoon ground coriander
Buckwheat2 tbsp · 2 tablespoons cooked bulgar wheat
Wheat Flour2 tbsp · 2 tablespoons whole wheat flour
Lemon0 pieces · Lemon Tahini sauce
Tahini¼ cup · 1/4 cup tahini
Pepperoncini2 pieces · 2 juice from lemons
Paprika½ tsp · 1/2 teaspoon paprika
Garlic Clove1 piece · 1 garlic clove, minced
Wraps0 pieces · Wrap
Pita Bread4 pieces · 4 pitas
Tomato1 piece · 1 tomato, diced
Red Onion½ piece · 1/2 red onion, finely sliced
Cucumber½ piece · 1/2 cucumber, halved and sliced
Romaine1 cup · 1 cup green leaf or romaine lettuce, shredded
Tzatziki¼ cup · 1/4 cup tzatziki (optional) · optional
Feta Cheese½ cup · 1/2 cup feta cheese, crumbled
Falafel1 piece · Falafel
Fish Sauce½ cup · 1/2 cup tabouleh

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Steps

1In a food processor combine all ingredients and pulse until smooth.
2Place in a sealable container and refrigerate for at least one hour.
3Preheat oven to 40
4Spray a cookie sheet with cooking oil, set aside.
5Scoop two tablespoons of mixture and roll with your hands to create a ball.
6Place on prepared cookie sheet. Repeat for all the mixture. Makes about 12 equally sized falafel balls.
7Brush falafel with olive oil and bake in the oven for 20 minutes. You can opt to broil them for an additional 2 minutes to brown the tops.
8In the meantime combine all ingredients for the lemon tahini sauce in a small bowl.
9Whisk until smooth; set aside.
10To assemble spread tzatziki over four warmed pitas. Top with three falafel ball, diced tomato, red onion, cucumber and lettuce.
11Drizzle with lemon tahini sauce and sprinkle with feta cheese and tabouleh. Fold the pita and secure with tin foil.
12Serve warm.