Deconstructed Falafel on Warm Pita
- Dairy Free
- Super Fast
Why we love it:
- 1 15-ounce can Garbanzo Beans
- 1 Tablespoon Extra Virgin Olive Oil
- 1 teaspoon Paprika
- 1 teaspoon Ground Cumin
- 1⁄2 teaspoon Turmeric
- 1 teaspoon Kosher Salt
- 1 clove Garlic
- 3 Tablespoons Tahini
- 1⁄2 teaspoon Honey
- 1 Lemon (zest and juice)
- 6 Tablespoons Water (more or less)
- 4 Pitas
- 1 English Cucumber
- 1 Slicer Tomato
- 4 Radishs
- 1 head Romaine Lettuce
- 4 ounces Feta Cheese (optional)
1. PREHEAT THE OVEN TO 425 DEGREES
2. GARBANZO BEANS
Drain the can of beans and place them on a baking sheet. Toss with olive oil and the spices: paprika, cumin, and turmeric. Add the salt and coat. Roast for about 15 minutes, stirring occasionally.
3. TAHINI SAUCE
Mince the garlic cloves as finely as you can; or use a microplane grater. Add it to a bowl with the tahini, honey, and a pinch of salt. Add the zest and juice of the lemon and whisk until the honey is fully incorporated. Whisk in about 3 Tablespoons of water, then more until you have a smooth, pale and pourable consistency. I like the sauce to coat a spoon but still drizzle off of it easily.
Warm the pita for a minute or so in the oven. If the pita is a day or more old you can brush it with oil and a sprinkle of garlic powder, then heat until crispy to have a crunchy base instead.
Dice the cucumber. Slice tomatoes. Thinly slice the radishes. Wash and shred the lettuce.
Spread some sauce in the middle of the pita. Pile high with veggies. Top with warm garbanzo beans and drizzle with more sauce to taste.
Serve flat and open on plates but you can roll it up to eat it or use a fork and knife.