We made this AWESOME baked falafel tonight for dinner. It's a Weight Watchers recipe, and while it's a little high in pts (7/serving) it is really filling and REALLY AWESOME.Baked Falafel Sandwich
| | |
 | 15 1/2 oz canned chickpeas, rinsed and drained |
| | 1/4 cup(s) onion(s), chopped |
| | 1/4 cup(s) parsley, or cilantro, fresh, chopped |
| | 1 medium garlic clove(s), minced |
| | 1 tsp ground cumin |
| | 1/4 tsp ground coriander |
| | 1/4 tsp table salt |
| | 1/4 tsp baking soda |
| | 1 Tbsp all-purpose flour |
| | 2 tsp olive oil |
| | 2 Tbsp tahini sesame butter |
| | 2 Tbsp water |
| | 1 Tbsp fresh lemon juice |
| | 8 piece(s) lettuce |
| | 4 large wheat pita(s) (we used 100 Calorie wraps) |
Instructions
- Combine chickpeas, onion, parsley, garlic, cumin, coriander, salt and baking soda in a food processor or blender. Process until mixture is coarsely pureed and transfer to large bowl. Stir in flour; shape mixture into 4 large patties and let stand for 15 minutes.
- Preheat oven to 400ºF.
- Heat oil in a large ovenproof skillet over medium-high heat. Add patties and cook until golden brown, flipping once, about 2 minutes per side. Transfer skillet to oven and bake 10 minutes more.
- Meanwhile, whisk together tahini, water and lemon juice in a small bowl.
- To assemble sandwiches, place 2 lettuce leaves inside each pita, add 1 falafel patty and drizzle with 1 tablespoon of tahini dressing.
