Skinny Bitch Falafel

Ingredients:
1 15 oz can garbanzo beans, drained, rinsed
½ onion, coarsely chopped
2 tbsp whole wheat panko or whole wheat bread crumbs
2 tbsp chickpea flour or whole wheat flour
2 tbsp coarsely chopped parsley
½ tsp ground cumin
½ tsp ground coriander
¼ tsp ground pepper
4 cloves garlic
½ tsp fine sea salt
1 lemon
PAM spray
6 tbsp tahini
¼ cup waterl
¼ tsp paprika


For sandwich:
6 (6 inch) pita breads
¼ head romaine lettuce
Tomato cut into thin wedges
½ cucumber into slices
12 to 18 slices dill pickle

Preheat oven 350

In a food processor, combine the garbanzo beans, onion, panko, flour, parsley, cumin, coriander, pepper 2 cloves, and ½ o tsp of salt.
Pulse, scraping the sides of the bowl as necessary to form a coarse paste.
Shape the paste into 12 to 14 golf ball-sized rounds.
Flatten the balls to about ¾ inch thick and transfer to a rimmed baking sheet.
Spray both sides of balls with PAM.
Bake for 45 minutes, turning halfway through until nicely browned. Set aside to cool

Meanwhile- juice the lemon, in a small bowl whisk together the tahini, water, olive oil, paprika, lemon juice, and ¼ tsp salt (if using unsalted tahini).
Press or finely mince the remaining 2 cloves and whick into tahini sauce.
Set aside until ready to serve, or refrigerate for up to a week.

To assemble sandwiches, cut about 1 inch off the top of each pita, forming a pocket. Add falafel, lettuce, tomato, cucumber, and picke. Dividing evenly.
Drizzle each sandwich with abt a tbsp of tahini or more.


Number of Servings: 6

Recipe submitted by SparkPeople user KELEMEN.