PHOTO: JOEL GOLDBERG; FOOD STYLING: LENA ABRAHAM
These weeknight and meal-prep pleasant baked falafel sandwiches are the right steadiness of wholesome and satisfying. Though these shortcut falafel aren’t as crispy because the basic fried selection, they develop a pleasant golden crust and include all the important thing spices. A zippy roasted pepper salad is the right foil, and creamy tahini sauce (aka tarator sauce) ties all of it collectively. (I imply, can you actually have falafel with out tahini sauce?) For those who don’t really feel like flipping the falafel halfway via cooking, skip it. Your falafel will probably be a little bit fluffier and fewer crispy, however nonetheless scrumptious.
For those who’re meal-prepping, pack your falafel, salad, and sauce in separate containers and refrigerate. When able to eat, warmth falafel in a 425° oven or toaster oven till crisp and warmed via, about 10 minutes.
Made this? Tell us the way it went within the remark part beneath!
YIELDS: 4 | PREP TIME: 20 minutes | TOTAL TIME: 1 hr
BY LENA ABRAHAM
1 tbsp. extra-virgin olive oil, plus extra for baking sheet
1 (15-oz.) can chickpeas, drained, rinsed, and dried properly
1 c. recent cilantro leaves and tender stems
1/2 medium yellow onion, chopped
2 tbsp. all-purpose flour
4 garlic cloves, roughly chopped
1 tbsp. floor cumin
2 tsp. floor coriander
1 tsp. kosher salt
1 tsp. lemon juice
1/2 tsp. floor cayenne
1/4 tsp. floor cinnamon
1/4 tsp. baking soda
FOR ROASTED RED PEPPER SALAD:
2 bell peppers (crimson, orange, or yellow), minimize into ¾” strips
1/2 medium yellow onion, minimize into ½” wedges
1 tbsp. extra-virgin olive oil
Freshly floor black pepper
1 c. cilantro leaves and tender stems, roughly chopped
1/4 c. cornichons or dill pickle slices
1 tsp. lemon juice
FOR TAHINI SAUCE:
1/4 c. tahini
1/4 c. water
2 tbsp. lemon juice
1 clove garlic, grated or finely minced
4 pitas, warmed
Preheat oven to 425° and brush a baking sheet with about 2 teaspoons olive oil.
Make falafel: Add all falafel components to a meals processor and pulse till coarsely floor, scraping down sides of bowl with a spatula and reprocessing as wanted to ensure all the things is mixed. Don’t overprocess–you might be in search of a little bit of texture.
Use your arms, kind combination into 16 heaping tablespoon-sized balls and place on baking sheet.
Roast greens: On a separate baking sheet, toss peppers and onions with 1 tablespoon oil and season with salt and pepper.
Bake falafel and greens for 10 minutes, then take away from oven. Use a spatula to flip every falafel, and stir peppers. Return to oven till falafel are golden on either side and peppers and onions are tender, 10 to fifteen minutes extra. Let falafel cool a minimum of 5 minutes earlier than eradicating from baking sheet.
In the meantime, make tahini sauce: In a medium bowl, whisk collectively all tahini sauce components and season to style with salt.
Make roasted pepper salad: Add cilantro, pickles, and lemon juice to baking sheet with roasted greens and toss to mix.
Construct sandwiches: To serve: Lower off the highest ⅕ of every pita and unfold a skinny layer of tahini sauce on the within of every. Divide salad and falafel evenly between sandwiches.