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Baked Falafel Pitas

Baked Falafel Pitas

Appetizers

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Vegetarian

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 can chickpeas 15.5-ounce
1 red onion small
3 cloves garlic
¾ cup fresh parsley divided
½ cup olive oil divided
1 tsp cumin
½ tsp baking powder
⅓ cup rolled oats
4-5 mini cucumbers
2-3 roma tomatoes
juice of 1 lemon
salt
pepper
tzatziki
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Instructions

Preheat the oven to 400 °F and line a baking sheet with parchment paper.
In a food processor or powerful blender, combine the chickpeas, ½ of the onion, garlic, ½ cup of the parsley, ¼ cup of the olive oil, cumin, teaspoon baking powder, salt, and pepper. Process until the mixture becomes a thick paste.
Add in the oats and process again until smooth.
Using your hands, gently roll the mixture in heaping tablespoon-sized balls (be careful not to over handle them). Place them on the baking sheet on bake for 25-30 minutes, until crispy and lightly golden on the outside.
While the falafel is baking, prepare the salad. Finely the dice cucumbers, tomato, remaining red onion and parsley. Drizzle with the remaining ¼ cup of olive oil and lemon juice. Add salt and pepper and mix to combine.
Prepare the pitas: fill each pita with tzatziki, chopped salad and 2-3 falafel.