Potato Falafel Pita Sandwich
Dehydrated potato flakes are a great binding agent for these falafels. It also gives them an extra-crispy crust and fluffy interior.
Servings Prep Time
4 25Min.
Cook Time
20Min.
Servings Prep Time
4 25Min.
Cook Time
20Min.
Instructions
  1. Falafels: In food processor, mix together chick peas, parsley, lemon juice, tahini, garlic, baking powder, cumin, coriander, salt and pepper until coarsely ground. Stir in potato flakes, onion, flour and 1 tbsp water; let stand for 10 minutes. Shape into 16 balls and flatten gently. Refrigerate for 1 hour.
  2. Heat oil over medium heat in medium skillet. In batches, fry falafels, turning often, for about 5 minutes or until golden and crispy. Drain on paper towel.
  3. Tahini Sauce: Meanwhile, place tahini paste in small bowl; gradually whisk in lemon juice and 2 tbsp water until smooth. Stir in garlic, oil, salt and cayenne pepper.
  4. Drizzle half of the sauce onto bottoms of pitas; arrange 4 falafel balls in center of each pita bottom. Top with lettuce, tomatoes, turnip and parsley. Drizzle with remaining sauce. Cap with pita tops.
  5. Tip: Alternatively, flatten falafel balls into 1/2-inch thick patties. Brush with oil; bake on parchment paper-lined baking sheet in 400˚F oven until golden brown.
Recipe Notes

Per 1 sandwich (1/4 recipe)  Calories 650  Fat 27g  Saturated Fat 3g  Cholesterol 0mg  Sodium 1470mg  Carbohydrate 85g  Fiber 13g  Surgars 6g  Protein 22g