Power Falafel
Submitted by 1956
Herb-packed chickpea falafel patties loaded with cumin, basil, marjoram, thyme, and tahini, pan-fried until golden brown and stuffed into whole wheat pita pockets with fresh veggies.
YIELD
4 servingsPREP
25 minCOOK
14 minREADY
40 minThese falafel patties are built for fuel, not fuss.
Canned chickpeas get processed with garlic, an egg, tahini, and a full herb cabinet of cumin, basil, marjoram, thyme, and turmeric.
Shaped into thick patties and pan-fried until golden and crispy on both sides, they’ve got a satisfying crunch outside and a tender, earthy center.
Tuck them into whole wheat pita halves, pile on chopped tomatoes, cucumbers, radishes, and sprouts, then drizzle with tahini sauce.
That’s a meal that fills you up without weighing you down.
Chef Tips
- Drain the chickpeas well and pat them dry so the patties hold together
- Don’t make the patties too thick. About ¼ inch lets them cook through and crisp up evenly
- For a baked option, spread the mixture in an ovenproof dish and bake until set, then scoop into pitas
- Serve with a squeeze of lemon and a drizzle of hot sauce for extra kick
Ingredients
Directions
- Toppings: tahini sauce and chopped vegetables such as tomatoes, cucumbers, radishes and sprouts.
In a food processor or food mill, combine the chick peas and garlic.
Process until smooth.
Add egg and process to mix.
Transfer to a medium bowl and stir in parsley, onions, tahini, breadcrumbs, cumin, basil, marjoram, thyme, pepper and salt.
Shape mixture into 8 patties each about ¼ inch thick.
In a large, heavy skillet, heat oil on medium-high heat; add patties and cook for 5 to 7 minutes per side or until golden brown.
Or the mixture can be placed in an ovenproof dish and baked following Biotrain directions above.
To serve, cut pitas in halves.
Tuck a patty or dollop of the baked mixture into each pita “pocket.
" Pass bowls of topping to complete sandwiches as desired.
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