dinner · mediterranean
Crispy Baked Falafel Pitas with Cucumber Salad & Tzatziki
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Instructions
1
Preheat the oven to 425 F and line a large rimmed baking sheet with parchment paper.
2
Rinse garbanzo beans in a colander, drain well, and pat thoroughly dry between sheets of paper towels.
3
Transfer beans to a bowl, mashing coarsely with a fork before adding flour, cumin, coriander, garlic powder, and half the salt.
4
Drizzle one tablespoon olive oil into the bean mixture, mixing with hands to form a cohesive dough.
5
Shape mixture into six flat 2-inch patties, arrange on the baking sheet, and brush tops with remaining olive oil.
6
Bake at 425 F for 14 minutes, flipping patties halfway through until crisp, firm, and golden-brown on both sides.
7
While falafel bakes, dice cucumber and halve cherry tomatoes, tossing in a bowl with fresh lemon juice and remaining salt.
8
Slide pita breads onto the baking sheet during the last 2 minutes of baking until soft and warm.
9
Cut warm whole grain pitas across into halves and spoon creamy tzatziki sauce generously inside each open pocket.
10
Stuff warm crispy falafel patties and fresh crunchy cucumber-tomato salad into the sauced pita pockets to serve immediately.
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