Meatless Monday: Falafel in pita pockets with tahini-lemon dressing

by Sarah Steimer

This was the first time I’ve ever cooked with fava beans. I still have a lot left over in the freezer, so any recipe suggestions would be greatly appreciated!

• 1 cup cooked fava beans
• 1 cup chickpeas (from a can)
• 3 cloves garlic
• 1/2 medium onion, chopped (about 1/2 cup)
• handful fresh parsley, chopped
• 1 lemon, juiced and zested
• 1 teaspoon baking powder
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• salt and pepper, to taste
• 1/4 cup whole wheat flour
• 2 tablespoons olive oil

Place the beans in a food processor and pulse until they are crumbled, but not mushy. Add the garlic, onions, lemon juice and zest, spices, parsley, baking powder, salt and pepper. Pulse until just combined.

Transfer mixture to a bowl and add flour a little as a time, only using as much as needed. The mixture should stick together but not be dry.

Drizzle olive oil on a baking sheet or glass dish. Form mixture into balls or patties, each slightly larger than a golf ball and place on the sheet about an inch or so apart.

Bake at 425 degrees for 20 minutes, flip and bake another 15 minutes, until falafel are browned on both sides and crispy on the outside.

Makes 12 pieces of falafel.

For the dressing

• 1/2 cup tahini
• 3 lemons, juiced and zested
• 1 tablespoon toasted sesame oil
• 1/4 cup chopped parsley
• 2 scallions, chopped
• 1 large clove garlic, minced
• 1 teaspoon sriracha (optional)
• up to 1/2 cup water
• salt and pepper to taste

Combine all ingredients in a food processor or mix by hand. Refrigerate.

Serve the falafel in a pita pocket with the dressing, spinach or lettuce, tomato and cucumber slices.

Recipe from: SparkRecipes