Thursday, March 25, 2010

Yummy Falafel's

Serving 4-6
1 15 ounce can garbanzo beans, drained & rinsed
1 onion, diced
2 tbsp whole wheat bread crumbs 
2 tbsp Italian parsley
1 tbsp cumin, ground coriander & black pepper
4 garlic cloves, minced
¾ tsp fine sea salt
2 tbsp coconut oil
1 lemon, juiced 
6 tbsp tahini sauce
¼ cup water
3 tbsp olive oil
½ tsp paprika
¼ lettuce of your choice, shredded
1 tomato, diced
½ cucumber, sliced thin
6 whole wheat pita wraps

Pre-heat oven to 350.  In a food processor, combine the garbanzo beans, onion bread crumbs, flour, parsley, cumin, coriander, pepper, garlic and ½ tsp of salt.  Stir and scrap the sides of the bowl, forming a coarse paste.  Shape
 into 12 to 14 golf ball-sized rounds.  Brush both sides of each ball with the coconut oil and bake for 45 minutes, turning halfway through, until browned.  Set aside to cool.

Tahini sauce
In a small bowl, add the juiced lemon and whisk together with the tahini, water, olive oil, paprika & ½ sea salt.  Add the remaining 2 garlic cloves, minced, whisking into the tahini sauce.  Set aside until ready to serve, or refrigerate for up to a week.
Falafel Pita Wrap 
Cut Pita’s in half forming a pocket.  Add falafel, lettuce, tomato, cucumber, and pickle.  Drizzle each pita with 1 tbsp of tahini sauce

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