Yummy Falafel's

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