Name: Smashed Falafel Pitas
Prep time: 35 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: Juice of 1 lemon; 3 tbsp. olive oil; 1 1/2 tsp. kosher salt; 1/2 tsp. black pepper; 3 c. shredded red cabbage (1/2 small head); 2 tbsp. fresh parsley, chopped; 2 garlic cloves, grated; 1/2 c. tahini; 1/2 tsp. ground cumin; 1/2 tsp. kosher salt; 1/2 medium yellow onion, roughly chopped; 1/2 c. fresh parsley; 1/3 c. all-purpose flour; 2 tsp. baking powder; 1 tsp. kosher salt; 1/4 tsp. cayenne pepper; 2 (15-ounce) cans chickpeas, drained, rinsed, and patted dry; 6 pocketless pitas; 6 tbsp. olive oil; Sliced tomatoes and dill pickle spears, for serving

Step 1Make the slaw: Whisk together the lemon juice, olive oil, salt, and black pepper in a large bowl. Add the cabbage and parsley, toss to coat and set aside.

Step 2Make the tahini sauce: Whisk together the lemon juice, garlic, tahini, cumin, and salt in a medium bowl. Whisk in ¼ cup hot water until smooth, adding more if needed. Set aside.

Step 3Make the falafel pitas: Process the garlic, onion, parsley, flour, baking powder, salt, black pepper, cumin, and cayenne in a food processor until very finely chopped, about 10 seconds, scraping down the sides with a rubber spatula. Add the chickpeas and process until almost smooth.

Step 4Scoop ½ cup of the falafel mixture onto each pita, then spread to cover.

Step 5Heat 1 tablespoon olive oil in a large skillet over medium heat. Add a pita, falafel-side down, and cook, pressing down with a spatula, until the falafel is golden brown and crispy, 3 to 4 minutes. Remove to a baking sheet or platter. Repeat, adding 1 more tablespoon oil to the skillet each time.

Step 6Top the pitas with the slaw, tomatoes, and the tahini sauce. Serve with pickles.

Smashed Falafel Pitas

Ingredients

FOR THE SLAW:

FOR THE TAHINI SAUCE:

FOR THE FALAFEL PITAS:

Directions

Dinner Ideas