Middle Eastern · sandwich & wrap

Baked Falafel Pita Wrap

Name: Baked Falafel Pita Wrap
Prep time: 20 min
Cook time: 8 h 25 min
Total time: 8 h 45 min
Cuisine: Middle Eastern
Ingredients: 200 g Dried Chickpeas (unsoaked weight); 3 cloves Garlic (peeled); 60 g Red Onions (roughly chopped); 15 g Parsley (leaves); 15 g Coriander Leaf (leaves); 1 tsp Cumin Powder; 1 tsp Coriander Powder; 1 tsp Salt (fine); 0.5 tsp Black Pepper (ground); 0.5 tsp Baking Powder; 2 tbsp Extra Virgin Olive Oil; 45 g Tahini; 1 tbsp Lemon Juice; 30 ml Water (cold); 2 pieces Pita Bread (pockets); 120 g Roma Tomatoes (diced); 60 g Dill Pickles (sliced)

Herb-packed chickpea patties baked until crisp, tucked into pita with pickles and tahini sauce. Soak the chickpeas for 8 hours, so start the night before.

Dried chickpeas are the point here. Canned chickpeas are too wet, and the patties spread and fall apart in the oven, so soak the dried ones and skip any cooking before you pulse. Stop the food processor while the mixture is still grainy; it should hold together when you squeeze a handful. If it crumbles, pulse a few seconds more. The patties firm up as they sit on the sheet for a minute after baking, so lift them with a spatula rather than your fingers.

VeganDairy-FreeNut-Free

Start this the night before — something here has to soak, prove or set overnight.

8 hr 45 minstart to table

20 min prep · 25 min cook · 8 hr hands-offServes2× pita870 kcal a serving

Cook · 8 hr 45 min

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Two pita halves filled with baked falafel patties, diced tomato, sliced pickles and tahini sauce on a plate.

Ingredients

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Method

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Per serving

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870

Calories

33 g

Protein

108 g

Carbs

37 g

Fat

19 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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