Community recipe
Baked Falafel Pita Plates
Herby baked falafel with crisp vegetables, warm pita, and a creamy tahini drizzle.
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- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Difficulty
- Medium
Get ready
Ingredients
- 800 g chickpeas, drained and dried
- 1 cup fresh parsley, chopped
- 3 garlics, minced
- 2 tsp ground cumins
- 2 tbsp olive oils
- 4 pita breads
- 1 cucumber, diced
- 0.25 cup tahini
Make it
Instructions
- 01
Shape the falafel
Ingredients: 800 g chickpea, drained and dried, 1 cup fresh parsley, chopped, 3 items garlics, minced, 2 tsp ground cumin. Heat the oven to 220°C/425°F. Pulse the chickpeas, parsley, garlic, and cumin into a coarse mixture, then shape into small patties.
- 02
Bake
Ingredients: 2 tbsp olive oil. Brush the falafel with olive oil and bake on a lined sheet pan, flipping once, until crisp and browned.
- 03
Build the plates
Ingredients: 4 items pita breads, 1 item cucumber, diced, 0.25 cup tahini. Serve the falafel with warm pita and cucumber, then drizzle with tahini.
