Baked Falafel In Pita
Chickpeas are a staple in my household. I always have a couple of cans on hand to use in some of my favorite quick recipes: Coconut Corn Chowder, Hummus, Ocean Chickpea Sandwiches, Quick Three-Bean Soup, Masala’s Chickpeas, and this falafel, which is especially good with shredded lettuce and Cucumber Dill Dip.
Ingredients
- 2 tablespoons vegetable broth
- 1 (15-ounce) can chickpeas rinsed and drained
- ¼ cup chopped onions
- 2 garlic cloves
- 2 tablespoons chopped fresh parsley
- ½ teaspoon ground cumin
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup garbanzo bean flour
- Pita bread for serving
- Shredded lettuce for serving
- 1 recipe Cucumber Dill Dip (see below), for serving
Instructions
- Preheat oven to 350˚F. Line a baking sheet with parchment.
- Add vegetable broth, chickpeas, onions, garlic cloves, parsley, cumin, salt, and black pepper to a food processor. Blend until mixture begins to hold together.
- Add mixture to a bowl and stir in garbanzo bean flour.
- Form 12 small balls. Place on lined baking sheet. Bake for 20 minutes.
- Serve on pita bread with shredded lettuce and cucumber dill dip.