Categories: Meals
Ingredients
- 1 large bunch fresh cilantro
- 1 onion, thinly sliced
- 3 garlic cloves
- 1 tsp ground cumin
- Kosher salt and black pepper
- 15 oz. can chickpeas, drained and rinsed
- 1/3 cup plus 2 tbsp tahini
- 1/4 cup panko
- 2 tbsp olive oil
- Juice of 2 lemons
- 5 Persian cucumbers, thinly sliced
- 2-3 pieces pita bread, cut into quarters
Directions
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Put a baking sheet on the middle oven rack and preheat to 450. Pulse 2 cups cilantro, 1 cup onion, the garlic, cumin, 1/2 tsp salt and black pepper in a food processor until finely chopped. Add the chickpeas and 2 tbsp tahini; pulse to make a chunky paste. Scrape the mixture into a bowl and stir in the panko.
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Form the chickpea mixture into twelve 2-inch patties. Remove the baking sheet from the oven, brush with 1 tbsp olive oil and add the chickpea patties. Bake, flipping the patties and rotating the pan halfway through, until golden and crisp, 20-25 minutes.
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Meanwhile, mix the remaining 1/3 cup tahini with 6 tbsp warm water and the juice of 1 lemon in a small bowl until creamy. Season with salt and pepper; set aside. Toss the cucumbers with the juice of the remaining lemon, 1 cup cilantro, 1/2 cup sliced onion and 1 tbsp olive oil in a medium bowl; season with salt and pepper.
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Warm the pita in the oven. Serve the falafel with the cucumber salad, pita and tahini sauce.