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Baked Falafel in Pita

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Adjust Servings:
1 cup drained and dried sprouted chickpeas or canned
1/2 cup onions chopped
2-3 garlic cloves
1/2 cup chopped parsley
1 cup chopped fresh cilantro
1 tsp. ground cumin
1 tsp. sea salt
1 tsp. ground black pepper
2 Tbsp. chickpea flour
1 tsp. baking powder
1/4 lemon lemon juice
1 cup Greek yogurt or unsweetened cashewmilk if plant based
1/4 cup mint leaves
1 small green chilies or jalapenos
1/4 cup fresh cilantro
4 whole wheat pita
1 cup mixed dark leafy greens
1 thinly sliced onions
1 thinly sliced tomatoes
1 thinly sliced cucumber

Nutritional information

Saturated Fat
Total Carbohydrate
Dietary Fiber
Total Sugars

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Baked Falafel in Pita

    • Serves 4
    • Medium


    • Falafel

    • Dressing

    • Pita



    A flavorful lunch or dinner and great to have on hand for a quick and easy option.  Baked, not fried and full of fresh herbs, plant based protein, and fiber.

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    Preheat oven and prepare mixture

    Preheat oven to 400°F. Bring all falafel ingredients to a food processor and mix well but still allow some texture. You do not want this too runny or smooth. Roll small balls and place on a cookie sheet. Gently press each one so they are slightly flatter and cook more evenly. Cook for about 25-35 minutes or until golden, flipping halfway.


    Blend your dressing

    Blend all ingredients for your dressing. Add salt to taste or a drizzle of olive oil to thin it out a bit.


    Fill your pitas!

    Cut your pitas in half and fill with falafel and veggies. Drizzle with the dressing and enjoy!

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