Baked Falafel Pitas
Ingredients
- 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
- pita bread
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.
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