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Baked Falafel Pita

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Tasty Kitchen Blog: Baked Falafel Pita. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Jane (janecooks).

 
As I’m eating less meat these days, I’m always on the look-out for recipes that use beans and legumes. They’re healthy, filling, and full of protein and fiber. But when I think falafel, I think fried and weekend project, too.

But Tasty Kitchen member janecooks offers a baked version of the fried favorite that’s weeknight-easy. And with two cans of chickpeas as the bulk of the meal, it’s easy on the wallet, too. These Baked Falafel Pitas are colorful, flavorful, and oh-so delicious. They received rave reviews in my house and I’m sure they will in yours.

 
 
 
Tasty Kitchen Blog: Baked Falafel Pita. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Jane (janecooks).

Bright, colorful, flavorful ingredients. That’s always a good start.

Preheat your oven to 400ºF.

 
 
 
Tasty Kitchen Blog: Baked Falafel Pita. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Jane (janecooks).

Drain the chickpeas and pour them into your food processor.

 
 
 
Tasty Kitchen Blog: Baked Falafel Pita. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Jane (janecooks).

Add the flour, parsley, garlic, cumin, coriander, chili powder, salt and pepper.

 
 
 
Tasty Kitchen Blog: Baked Falafel Pita. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Jane (janecooks).

Blitz the ingredients until it looks like this. If you don’t have a food processor, you can use a fork or a potato masher instead.

 
 
 
Tasty Kitchen Blog: Baked Falafel Pita. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Jane (janecooks).

Form chickpea patties about 1 ½ inches wide by 2 inches thick. Place formed patties on a lightly greased baking sheet and bake for 15-20 minutes.

 
 
 
Tasty Kitchen Blog: Baked Falafel Pita. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Jane (janecooks).

While the chickpea patties are baking, make this tahini-lemon sauce. We added a little water to make it more … saucy.

 
 
 
Tasty Kitchen Blog: Baked Falafel Pita. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Jane (janecooks).

Assemble by spreading a portion of the tahini-lemon sauce inside of each pita. Then add a couple of chickpea patties and a generous amount of lettuce, tomato, and crumbled feta. Enjoy!

Thanks to Jane for sharing these Baked Falafel Pitas, I’m definitely adding these to my weeknight repertoire!

 
 

Printable Recipe

Baked Falafel Pitas

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

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Difficulty: Easy

Servings: 4

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Description

These healthy chickpea cakes have zesty Middle Eastern flavor and are a great, quick dinner-time treat when tucked into a pita! My meat-loving fiance doesn’t even miss the meat in this flavorful, filling meal!

Ingredients

  • 2 cans (15 Oz. Size) Chickpeas
  • 3 Tablespoons Flour
  • 3 Tablespoons Parsley (optional)
  • 4 cloves Garlic
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Ground Coriander
  • 1 teaspoon Chili Powder
  • ½ teaspoons Salt
  • 1 dash Black Pepper
  • 4 Tablespoons Tahini
  • 3 Tablespoons Lemon Juice
  • 3 whole Tomatoes, Diced
  • 1 block (8 Oz. Size) Feta Cheese, Crumbled
  • 1 head Lettuce
  • 12 whole Small Pitas

Preparation Instructions

Throw the chickpeas, flour, parsley, and spices into a food processor and pulse until well blended—or mash up chickpeas with a fork or potato masher and mix in spices. Then form small patties out of the chickpea mixture, about 1 1/2 to 2 inches wide and 1 inch thick.

Preheat the oven to 400ºF and place chickpea patties on a lightly greased pan and pop into the oven for 15–20 minutes.

Meanwhile, mix together the tahini and lemon juice and set aside with your other toppings (tomatoes, feta, and lettuce). When the patties are done, put them in a pita with plenty of toppings, and enjoy!

 
 
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Three Many Cooks is the always-entertaining food blog of Pam Anderson and her two daughters, Maggy and Sharon. Pam is a well-known and much-respected food writer and author, Maggy is a “hippy adventurer meets 1950s housewife,” and Sharon refers to herself as a recovering food snob learning to survive on a graduate student’s budget. Theirs is a strong relationship both inside and outside the kitchen, and it shows in the food they create and the stories they tell.

 

27 Comments

Comments are closed for this recipe.

Jenna Hopkins on 9.25.2012

The recipe is awesome. I made it and it tasted amazing. Can you provide the recipe for the Hummus with this article to make it a complete falafel sandwich experience.

farah saleem azeez on 9.13.2012

hi….just tried out these baked falafels….tasted sooo good! glad to have come across ur blog :)
please check out my page and see how my falafels have turned out. thanks!
http://amumsjournal.blogspot.in/2012/09/baked-falafels.html

Viswa on 8.3.2012

Absolutely love this baked recipe.. looks so simple without eggs or bread.. thank you

Alexandra on 6.27.2012

I never had Tahimi and since im currently living in Japan i do not have the slightest idea where to get it. Is there aything that is similar in taste that i can substitue the Tahimi with?

Andrea on 6.25.2012

Well I’m sorry to say that I actually made them last weekend and was definitely NOT thrilled with the result. I ended up baking them like 3 times longer than the recipe stated but still they didn’t really form that great, they sort of fell apart when you picked them up. They looked like cookies on the outside, but were still too mushy inside. I didn’t make them too large or anything, in fact I made them pretty flat so that they would for sure cook through easily.

Texture aside, the flavor was nothing to write home about. My husband and I both weren’t big fans of this one. Sorry:(

Bottom line…sometimes there’s a reason we fry stuff instead of baking it.