Baked Falafel Pitas
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.
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
Add the spices and flour to the chickpea mixture and stir thoroughly.
Form into balls the size of golf balls and then squash into patties.
Bake until lightly browned on top (about 15 minutes), then flip over and repeat on the other side (about 10 minutes).
Let cool, then stuff 3 falafel patties into a pita half. Add a cup of lettuce, then wrap up and go!