Falafel With Hummus and Tabbouleh |
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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 4 |
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Middle Eastern origins. Ingredients:
1 (15 ounce) can garbanzo beans, drained |
3 green onions |
3 garlic cloves, peeled |
1/4 cup chopped parsley |
1/4 cup chopped cilantro |
1/2 lemon, juice of |
2 teaspoons ground cumin |
1 teaspoon baking powder |
1/2 teaspoon red pepper flakes |
1/2 teaspoon salt |
fresh ground pepper |
4 pita bread rounds |
1/2 cup prepared hummus, divided |
1/4 cup prepared tabbouleh, divided |
1/4 cup shredded lettuce, divided (optional) |
1/4 cup pitted kalamata olive, divided |
1 teaspoon hot red pepper sauce |
thinly sliced tomato (optional) |
thinly sliced cucumber (optional) |
Directions:
1. Preheat the oven to 350 degrees.
2. Combine beans, green onions, garlic, parsley, cilantro, lemon juice, cumin, baking powder, red pepper flakes, salt and pepper to taste in a food processor; pulse until mixture is coarsely chopped and beginning to come together.
3. Form mixture into 8 golf ball-sized rounds. Place on a greased baking sheet; press to slightly flatten. Bake until crispy and light gold, about 18 minutes. Place baking sheet on a wire rack.
4. While falafel bakes, heat a dry skillet over medium-high heat. Warm pita bread in batches, about 1 minute per side. Transfer to paper towels.
5. Spread each round of pita with 2 tablespoons hummus; top with two falafel rounds. Top with 1 tablespoon tabbouleh and 1 tablespoon lettuce. Top with 1 tablespoon kalamata olives, a dash of hot sauce, tomatoes and cucumbers. Fold like a taco to eat.
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