Falafel Pita Wrap with Tahini
Enjoy warm, open-faced pita bread smeared with chickpea parsley falafels, which are pan-fried to a golden brown and then stuffed with fresh mixed greens, sliced crisp pickles, shallots, tomatoes, and cucumbers drizzled with cool, tangy lemon tahini dressing.
Servings 4 servings
Calories: 437kcal
Ingredients
Spicy Falafel Pitas
- ½ bunch parsley
- 2 medium shallots peeled
- 1 medium jalapeno
- 3 garlic cloves peeled
- 15- ounce can of chickpeas well-drained
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon baking powder
- salt and ground black pepper
- 1 large whole egg
- ¾ cup panko breadcrumbs
- 4 pita pockets
- 2 tablespoons olive oil
Dressing & Salad
- ¼ cup tahini paste
- 1 large lemon zested and juiced
- 2 medium Roma tomatoes
- 2 Persian cucumbers or ¼ English cucumber
- 4 large gherkins or 1 kosher dill pickle
- 5- ounce bag of mixed greens
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make the Falafels: Twist off the bottom stems of the parsley, rinse, dry, and place in a food processor. Then, cut one of the shallots and the jalapeno into chunks and blend them with garlic in the food processor.
- Drain and pat dry the chickpeas with paper towels. Add them to the food processor and blend to a chunky consistency. Then, add the mixture to a mixing bowl with cumin, coriander, baking powder, salt, black pepper, egg, and breadcrumbs.
- Make the Pitas: Split the pita pockets into two rounds using a bread knife. Then, spread the falafel mixture in even portions onto each open-faced pita, spreading it in an even layer all the way to the edges.
- Cook the Pitas: Heat a cast iron skillet on low-medium heat with olive oil. Cook them falafel side down for at least 4 minutes until golden brown, turning them 180 degrees halfway through cooking.
- Make the Tahini Dressing: While the pitas are cooking, make the tahini dressing by whisking the tahini, lemon juice, and lemon zest with 1 tablespoon of cold water—season with salt and pepper to taste. Finally, chill it in the fridge.
- Prepare the Vegetables: Cut the tomatoes in half lengthwise, remove the seeds, and then slice them into strips. Cut the cucumber, remaining shallot, and gherkins into thin strips, mix them all in a bowl, and set them aside. When all of the falafel pitas are done cooking, begin plating up.
- Assemble and Serve: Place one of the pitas falafel-side up, top with mixed greens, then with the vegetable strips. Plate the second one and repeat. Drizzle the tahini dressing over both.
Video
Nutrition
Calories: 437kcal | Carbohydrates: 52g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 758mg | Potassium: 792mg | Fiber: 12g | Sugar: 10g | Vitamin A: 975IU | Vitamin C: 37mg | Calcium: 239mg | Iron: 6mg
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