Falafel Gyro with Hummus & Lemon Herb Tahini Drizzle
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Serves: 4-6
 
What You'll Need
  • Pocket Pitas
  • Lettuce
  • 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
  • Falafel
  • 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
  • Hummus
  • 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)
Instructions
  1. Preheat the oven to 375
  2. 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.
  3. Once ready, use a small cookie scoop and place on a parchment lined baking sheet.
  4. Bake for about 25-30 minutes.
  5. 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.
  6. In the meantime, add all of the hummus to a food processor and pulse until completely smooth. Set aside.
  7. Add all of the lemon herb tahini ingredients to a food processor and pulse until completely smooth. Set aside.
  8. Once all of the ingredients are ready, assemble your pita and serve immediately!
Recipe by The Blonde Chef at https://www.theblondechef.com/falafel-gyro-with-hummus-lemon-herb-tahini-drizzle/