Ingredients
Scale
- 1 (25 ounce) can chickpeas, drained and rinsed
- 2 cups broccoli florets, cut small
- 2 teaspoons olive oil, plus more for baking
- 1 teaspoon salt
- 2 teaspoons cumin
- 1 clove garlic, minced
- Juice of 1/2 a lemon
- 1/2 teaspoon lemon zest
- 1/2 teaspoon paprika
- Pita bread, I used a gluten free pita bread
- Desired toppings such as, lettuce, tomato, cucumber and carrots
Lemon Tahini Sauce:
- 1/2 cup tahini
- Juice of 1/2 large lemon
- 5-7 tablespoons water, depending on how thick you want it
- Salt, to taste
Instructions
- Preheat oven to 450 degrees F. On a small sheet pan, toss the broccoli with the olive oil and a pinch of salt and pepper. Roast broccoli until tender and browned, about 15 minutes.
- Add the broccoli, chickpeas, and remaining ingredients to a food processor and blend for 1-2 minutes. If the mixture is too chunky, the falafels will be dry. You will probably have to scrape down the sides in between pulses.
- Turn the oven down to 400 degrees and line a large baking sheet with parchment paper. Form the falafel mixture into patties and place them on the parchment paper. Brush the top of each with olive oil. Bake falafels until golden brown on each side and heated through, about 25 minutes, flipping once.
- Prepare the sauce by combining all the ingredients in a small bowl. Fill the pita with falafel and your desired toppings, and then pour the sauce over it.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Gluten Free Vegan, Lunch