Baked Falafel Sandwich with Garlicky Tahini and Cucumber Yogurt Sauces
Home made fast food, (also known as slow food), is the best! This was so delicious! I made two sauces for the topping using lots of fresh garlic and lemons. This takes a little time to prepare, but it”s easy to do. You can prepare all of it ahead of time and pop the falafel and pita in the oven when it’s time to eat. So, at least that part is fast.
I cooked the falafel in the oven instead of frying. You can do it either way you prefer. They came out delicious oven fried, and baking it saves a lot of fat calories.
Heat oven to 400
In a food processor, pulse 1 can rinsed and drained chickpeas, add 3 - 5 cloves crushed garlic, a handful of fresh parsley and fresh chopped cilantro, juice of 1 lemon, 2 tblsp. olive oil, freshly ground black pepper, and 1/4 tsp celery salt. Scrape down the sides a couple times and pulse until crumbly.
In a mixing bowl combine: 1/4 cup all purpose flour, 1/2 medium onion, minced (about 1/2 cup), 1 tsp baking powder, 1 tsp ground cumin, 1 tsp ground coriander and 1/2 tsp cayenne or chipotle chili powder (optional). Fold the crumbled bean mixture with all these ingredients until just combined.
Spray a cookie sheet with olive oil spray. Drop tablespoon sized dollops onto the cookie sheet. Spray each one with olive oil spray. Bake for 10 minutes, remove from oven and flip each one over, being careful they don’t break apart. Spitz with a little more olive oil spray and return to the oven. Bake an additional 5 to 8 minutes until crispy and golden brown.
While the falafel bakes, set up two small bowls. Add fresh crushed garlic to each bowl. In one bowl add 3 or 4 chopped persian cucumbers (the small ones), 1 small container greek yogurt, 1/4 c fresh lemon juice, 1/4 tsp sugar, 2 tblps olive oil, salt, pepper, and 1 tsp dried dill.
In the other bowl, add tahini paste to the garlic along with fresh lemon juice, salt and pepper, and 2-4 tblsp water to thin it to desired consistency.
Slice tomatoes, slice sweet Hawaii or red onions into slivers, wash and spin lettuce, and grate carrots, I used purple carrots because that’s what I had in my fridge.
Toast pita bread in the oven wrapped in foil for a few minutes. Serve the falafels in the pita garnished with the carrots, onions, lettuce and tomatoes and topped with the cucumber yogurt and tahini sauces. Yum!