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Deconstructed Falafel on Warm Pita

Active Time: 20 minutes
Total Time: 20 minutes
  • Dairy Free
  • Super Fast
  • Vegetarian
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Why we love it:

When I first got my driver’s license (and access to a car), my friends and I would drive into the city from my small, boring town to go to the falafel shop on the college campus. It was fun to be out exploring and was also when I started experimenting with cooking foods that I had never tried from around the world. I was hooked on falafel, and honestly still am, but making them at home is too complicated, so I’ve deconstructed the flavors to keep it weeknight-possible.
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Ingredients

  • 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)

Cooking Instructions

  • 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.

  • 4. PITA

    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.

  • 5. VEGGIES

    Dice the cucumber. Slice tomatoes. Thinly slice the radishes. Wash and shred the lettuce.

  • 6. ASSEMBLE

    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.

  • 7. SERVING

    Serve flat and open on plates but you can roll it up to eat it or use a fork and knife.

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Substitutions

  • DAIRY FREE:
    just omit the feta
  • VEGAN:
    swap honey for sugar or maple syrup
  • GARBANZO BEANS:
    if you swap these, it’s no longer like a falafel, but still tastes great with roasted cauliflower, tofu cubes, or sliced mushrooms
  • LETTUCE:
    hearty greens like kale and arugula
  • CHEESE:
    if I have some, I’ll often add fresh goat cheese
  • MUST HAVE MEAT:
    add sliced grilled chicken, steak, pork - or sauteed ground lamb
  • ADD MORE :
    leftover roasted vegetables are great in here - I love asparagus, cauliflower or sweet potatoes especially

Prep Ahead & Use It Up

  1. Make the tahini sauce
  2. You can roast the garbanzos ahead and store in an airtight container overnight, but they’re best hot and crisp out of the oven
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