This easy and delicious falafel is topped with fresh summer vegetables you may have in your own garden!
Baked Falafel SandwichCourse: LunchDifficulty: Easy
2 whole wheat pitas, cut in half
1 cup diced cucumber
1 tomato, diced
1 cup shredded spinach
1 8 oz. container pain Greek yogurt
2 tbsp. fresh dill, chopped
2 tbsp. macadamia nut oil
1 can white beans, drained and rinsed
2 cloves garlic, minced
2 tbsp. Tahini
1 tbsp. + 1 tsp. lemon juice
1 tsp. coriander
1 tsp. cumin
1 tbsp. dried parsley
1 tbsp. whole wheat flour
- In a large bowl, add rinsed beans and mash with your hands or a potato masher. Add garlic, tahini, 1 tbsp. lemon juice, coriander, cumin, parsley and flour. Mix until well combined.
- In a large nonstick skillet, heat macadamia nut oil, scoop falafel mixture with an ice cream scooper into the pan, flattening with a spatula. Cook until gold and flip, about 3-5 minutes on each side.
- While patties are cooking, combine Greek yogurt, dill and 1 tsp. lemon juice in a small bowl.
- Place one patty on each pita, top with yogurt sauce, cucumber, tomato, and half cup shredded spinach and serve!