Garlic olive oil · Healthy Options · SELECT Medium olive oil · Vegetables ·Mar 26, 2024

Baked Falafel Sandwich

Name: Baked Falafel Sandwich
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1 tablespoon Fustini's Medium SELECT olive oil, plus more for the baking sheet; 1 (15 oz.) can chickpeas, be drained, rinsed, and dried well; 1 cup fresh cilantro leaves and tender stems; 1/2 medium yellow onion, chopped; 2 tablespoons all-purpose flour; 4 garlic cloves, roughly chopped; 1 tablespoon ground cumin; 2 teaspoon ground coriander; Kosher salt; 1 teaspoon lemon juice; 1/2 teaspoon ground cayenne; 1/4 teaspoon ground cinnamon; 1/4 teaspoon baking soda; 2 bell peppers (red, orange, or yellow), cut into ¾” strips; 1/2 medium yellow onion, cut into ½” wedges; 1 tablespoon Fustini's Garlic olive oil; Kosher salt& freshly ground black pepper; 1 cup cilantro leaves and tender stems, roughly chopped; 1/4 cup cornichons or dill pickle slices; 1 teaspoon lemon juice; 1/4 cup tahini; 1/4 cup water; 2 tablespoons lemon juice; 1 garlic clove, grated or finely minced; Kosher salt; 4 warmed pitas for serving

Prep Time

20 minutes

Cook Time

40 minutes

Ingredients

1 tablespoon Fustini's Medium SELECT olive oil, plus more for the baking sheet
1 (15 oz.) can chickpeas, be drained, rinsed, and dried well
1 cup fresh cilantro leaves and tender stems
1/2 medium yellow onion, chopped
2 tablespoons all-purpose flour
4 garlic cloves, roughly chopped
1 tablespoon ground cumin
2 teaspoon ground coriander
Kosher salt
1 teaspoon lemon juice
1/2 teaspoon ground cayenne
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda

2 bell peppers (red, orange, or yellow), cut into ¾” strips
1/2 medium yellow onion, cut into ½” wedges
1 tablespoon Fustini's Garlic olive oil
Kosher salt& freshly ground black pepper
1 cup cilantro leaves and tender stems, roughly chopped
1/4 cup cornichons or dill pickle slices
1 teaspoon lemon juice

1/4 cup tahini
1/4 cup water
2 tablespoons lemon juice
1 garlic clove, grated or finely minced
Kosher salt
4 warmed pitas for serving

Directions

Preheat oven to 425°, and brush a baking sheet with about 2 teaspoons of olive oil.
Add all falafel ingredients to a food processor and pulse until coarsely ground, scraping down the sides of the bowl with a spatula and reprocessing as needed to make sure everything is combined. Don&rsquo,t overprocess&ndash,you are looking for a bit of texture. Use your hands, form the mixture into 16 heaping tablespoon-sized balls, and place them on the baking sheet.
On a separate baking sheet, toss peppers and onions with 1 tablespoon of olive oil and season with salt and pepper. Bake falafel and vegetables for 10 minutes, then remove from oven. Use a spatula to flip each falafel, and stir the peppers. Return to oven until falafel are golden on both sides and peppers and onions are tender, 10 to 15 minutes more. Let falafel cool for at least 5 minutes before removing them from the baking sheet.
In a medium bowl, whisk together all tahini sauce ingredients and season to taste with salt.
Add cilantro, pickles, and lemon juice to the baking sheet with roasted vegetables and toss to combine. To serve: Cut off the top ⅕ of each pita and spread a thin layer of tahini sauce on the inside of each. Divide salad and falafel evenly between sandwiches.

Baked Falafel Sandwich