How’s your summer coming along? I know it “technically” doesn’t really start until later, but it’s been so hot around here (mid 90’s) that saying it’s spring just doesn’t seem right. Now since it’s summer and we are all busy, I figure we could all use a simple dinner recipe that packs a punch and keeps well in the fridge!
If you’ve followed me for a while, you know I’ve done a similar recipe but I tweaked the falafel for this sandwich and I really think they’re my best falafel, yet! To make them, just pulse all of the falafel ingredients in a food processor and then scoop onto a cookie sheet and bake! Seriously they’re that easy.
And if you’re smart, you’ll make a double batch and eat them again in a salad for the next night’s dinner (I’m lazy and try to do this whenever possible). Now what makes these little pita pockets so yummy, aside from the homemade falafe, are the roasted chickpeas and corn sprinkled on top along with the hummus and lemon herb tahini drizzle.
If you haven’t heard me talk about how much I love this tahini dressing, I seriously use it all the time and we never have left overs (which is saying something since they’re only two of us).
I mean, just look at that!! You need this for dinner.
My quick tip? Make the dressing/hummus while the falafel is baking or ahead of time. They don’t take a lot of time but you will need a blender so I just rinse out between each new batch.
- Pocket Pitas
- Cherry Tomatoes (I used about 3 per sandwich half)
- Baked Chickpeas
- 1 can chickpeas
- 1 tbs melted coconut oil
- ½ tsp chili powder
- ½ tsp cumin powder
- 1 can chickpeas (Drained)
- 1 bunch cilantro
- 1 bunch parsley
- ½ onion, diced
- 2 cloves fresh garlic
- 1 tsp cumin
- 1 tsp. chili powder
- 1 tsp salt
- 3-4 tbs. flour
- 1 can chick peas (I like to give them a quick warm up on the stove just until they come to a boil then immediately remove from heat)
- 1 clove garlic
- ¼ cup tahini
- ½ tsp chili powder
- The juice of one lemon
- Lemon Herb Tahini Dressing
- 2 tbs coconut cream
- The juice of 2 lemons
- A pinch of salt
- 2 tbs. tahini
- 1 tbs milk (I used almond milk)
- Preheat the oven to 375
- In a food processor add all of the ingredients for the falafel and pulse together until fully combined (it should be dough-like and come together. If it's still too loose add more flour 1 tbs at a time). TIP: pat dry the diced onion and the herbs so the batter doesn't get too watery.
- Once ready, use a small cookie scoop and place on a parchment lined baking sheet.
- Bake for about 25-30 minutes.
- Next, make the baked chickpeas by draining the can and spreading them out on a parchment lined baking sheet. Coat in the coconut oil and toss together with the chili and cumin powders. Add to the oven to bake for about 30 minutes.
- In the meantime, add all of the hummus to a food processor and pulse until completely smooth. Set aside.
- Add all of the lemon herb tahini ingredients to a food processor and pulse until completely smooth. Set aside.
- Once all of the ingredients are ready, assemble your pita and serve immediately!