Baked Falafel Sandwiches
Weight Watchers Points: 7 per serving
One 15 1/2 oz canned chickpeas, rinsed and drained
1/4 c. onion, chopped
1/4 c. parsley, or cilantro, fresh, chopped
1 medium garlic clove, minced
1 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. table salt
1/4 tsp. baking soda
1 Tbsp. all-purpose flour
2 tsp. olive oil
2 Tbsp. tahini sesame butter
2 Tbsp. water
1 Tbsp. fresh lemon juice
8 lettuce leaves
4 large wheat pitas
Combine chickpeas, onion, parsley, garlic, cumin, coriander, salt and baking soda in a food processor or blender. Process until mixture is coarsely pureed and transfer to large bowl. Stir in flour; shape mixture into 4 large patties and let stand for 15 minutes.
Preheat oven to 400ºF.
Heat oil in a large ovenproof skillet over medium-high heat. Add patties and cook until golden brown, flipping once, about 2 minutes per side. Transfer skillet to oven and bake 10 minutes more.
Meanwhile, whisk together tahini, water and lemon juice in a small bowl.
To assemble sandwiches, place 2 lettuce leaves inside each pita, add 1 falafel patty and drizzle with 1 tablespoon of tahini dressing.
NOTES: Mmm... now THIS was a home run. The falafel patties are super-easy to make and the sandwiches are a breeze to assemble. We used Boston (aka bibb) lettuce leaves because they are a tad softer and look really nice. I think next time we might add some red onion slices or even tomato, but neither are necessary. The weird part about this dish is that I would have swore there was feta cheese in my sandwich as I was eating it, even though I knew there wasn't. I guess the combination of the pita and falafel and tahini dressing add up to tasting like feta. We served this with Asian cucumber salad - we were going to do a Greek cucumber salad with yogurt, but thought that the creaminess of the tahini was enough creaminess for one meal. The two dishes were perfect together and we'll definitely be adding this one to the standard meal rotation.