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
- Pre-heat oven to 450 degrees Fahrenheit. 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 mixture is too chunky the falafels will be dry. You will probably have to scrape down the sides in between pulses.
- Turn oven down to 400 degrees and line a large baking sheet with parchment paper. Form the falafel mixture into patties and place on the parchment paper and brush the top of each with olive oil. Bake falafels until golden brown on each side and heated through, about 25 minutes, flipping once.
- Make the sauce by mixing all ingredients together in a small bowl. Fill pita with falafel and desired toppings and then pour sauce over.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Lunch, Gluten Free Vegan