Chickpea Falafel with Spiced Tahini Drizzle and Sourdough Wheat Pitas

Ingredients

• 400g cooked chickpeas
• 30g fresh parsley, chopped
• 30g fresh coriander, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 3 tbsp whole wheat flour
• 1 tsp baking powder
• 2 tbsp water
• 4 sourdough wheat pitas
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• 2 tbsp fresh mint, chopped

Steps

1. 1. Preheat your oven to 200°C (400°F).
2. 2. In a large bowl, mash the cooked chickpeas with a fork until slightly chunky.
3. 3. Add the chopped parsley, coriander, minced garlic, ground cumin, ground coriander, salt, whole wheat flour, baking powder, and water to the bowl. Mix until well combined.
4. 4. Shape the chickpea mixture into small balls or patties and place them on a baking tray lined with parchment paper.
5. 5. Bake in the oven for about 20 minutes, flipping halfway through until golden brown.
6. 6. While the falafel is baking, prepare the spiced tahini drizzle by mixing tahini, lemon juice, smoked paprika, and a little water to achieve a drizzle consistency.
7. 7. Warm the sourdough pitas in the oven for the last 5 minutes of baking.
8. 8. To serve, place the hot falafel in the pitas, drizzle with the spiced tahini, and sprinkle with fresh mint.

Notes

• This dish incorporates a unique smoked paprika tahini drizzle for an unexpected twist.

Substitutions

• If fresh herbs aren't available, use dried versions but reduce the amounts.