Baked Falafel with Lemon Tahini Sauce

serves 2

Falafel

15oz can chickpeas, drained

2 tablespoons flour

2 tablespoons finely chopped parsley

2 large cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon chili powder

¼ teaspoon salt

¼ teaspoon pepper

Lemon Tahini Sauce

2 tablespoons tahini paste

zest and juice of 1 lemon

Remaining Ingredients:

½ cup crumbled feta cheese

2 pita breads (5” diameter)

½ cup thinly sliced red onion

1 cup chopped tomatoes

1 cup chopped green leaf lettuce

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 warmed pita breads and top with chopped lettuce, tomato, thinly sliced red onion, crumbled feta, and the lemon-tahini sauce.

Nutrition info for 1 serving (1/2 of entire recipe):

Calories: 538, Fat: 18.7g, Cholesterol: 33.4mg, Carb: 73.1g, Fiber: 10.4g, Sugars: 0.1g, Protein: 21.2g