Falafel on Pita With Hummus and Tabbouleh

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Falafel on Pita With Hummus and Tabbouleh

 

1 15 oz. can garbanzo beans, drained

3 each: green onions, cloves garlic

1/4 cup chopped each: parsley, cilantro

juice from 1/2 lemon

2 teaspoons ground cumin

1 teaspoon baking powder

1/2 teaspoon each: red-pepper flakes, salt

freshly ground pepper

4 rounds pita bread

1/2 cup prepared hummus

1/4 cup prepared tabbouleh

1/4 cup shredded lettuce (optional)

1/4 cup pitted kalamata olives

1 teaspoon hot red-pepper sauce

thinly sliced tomatoes, thinly sliced cucumbers

(optional)

 

Heat oven to 350 degrees. Combine the beans, green

onions, garlic, parsley, cilantro, lemon juice, cumin,

baking powder, red-pepper flakes, salt and pepper to

taste in a food processor. Pulse until mixture is just

coarsely chopped and beginning to come together.

Form mixture into golf ball-sized rounds. Place on a

greased baking sheet; press to slightly flatten. Bake

until crispy and light gold, about 18 minutes; remove

to a wire rack.

Meanwhile, heat a dry skillet over medium-high heat.

Warm pita bread in batches, about 1 minute per side.

Transfer to paper towels. Spread each round with 2

tablespoons of the hummus; top with two falafel

rounds.

Top with 1 tablespoon of the tabbouleh and lettuce, if

using. Top with kalamata olives, a dash of hot sauce,

tomatoes and cucumbers, if using. Fold like a taco to

eat. Serves 4.

 

 

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