Baked Falafel Pitas

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A Tasty, Healthy Sandwich to Pack on Your Travels

Here at Love & Adventure, we eschew airline food and advise you to do the same. Eating those salty, processed meals is a sure fire way to feel dead on arrival. (Feel free to drink their booze however, there’s nothing wrong with that.) To that end, we’re starting a new series on the blog, which will give you ideas for healthy, packable food that you can put in your carry on and eat on the plane.

Our first recipe is for baked falafel pitas. Although the ingredient list looks lengthy, it’s mainly spices, and the actual recipe comes together in under 15 minutes.

Baked Falafel Sammich
Adapted from: Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes by Isa Chandra Moskowitz
Makes 4 Sandwiches

You will need:

  • 4 cups of lettuce
  • 2 pitas (halved)
  • 2 cups or a 15oz can of chickpeas, drained & rinsed
  • 2 cloves garlic
  • 1/2 small onion, chopped
  • 1/2 c. loosely packed fresh flat-leaved parsley
  • 2 tbsp olive oil (this is more than the original recipe called for, you can cut it to 2 tsp if you like)
  • 2 tsp Siracha
  • 3 tbsp chickpea flour (you can sub in regular flour)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp paprika
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp pepper
Preheat the oven to 400°. Gather your ingredients and throw the chickpeas, garlic, onions, parsley olive oil & Siracha into a food processor or blender. Pulse until it is fairly smooth.

Ingredients for Baked Falafel Sandwiches

Add the spices and flour to the chickpea mixture and stir thoroughly.
Mixing the chickpea flour & spices

Form into balls the size of golf balls and then squash into patties.
Chickpea patties

Bake until lightly browned on top (about 15 minutes), then flip over and repeat on the other side (about 10 minutes).
Baked patties
Let cool, then stuff 3 falafel patties into a pita half. Add a cup of lettuce, then wrap up and go!

Bon voyage!

2 responses to “Baked Falafel Pitas”

  1. I usually make falafel starting with dried chickpeas, as the canned ones are so mushy. But I like the idea of using chickpea flour to solve that problem.

    Thanks for the post!

    P.S. I always make patties too – much easier to shape and cook than the little balls. 🙂 Sometimes I saute them in a very shallow layer of oil.

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Last updated: February 19, 2014