Potato Falafel Pita Sandwich

Directions

1. Falafels: In food processor, mix together chick peas, parsley, lemon juice, tahini, garlic, baking powder, cumin, coriander, salt and pepper until coarsely ground. Stir in potato flakes, onion, flour and 1 tbsp water; let stand for 10 minutes. Shape into 16 balls and flatten gently. Refrigerate for 1 hour.

2. Heat oil over medium heat in medium skillet. In batches, fry falafels, turning often, for about 5 minutes or until golden and crispy. Drain on paper towel.

3. Tahini Sauce: Meanwhile, place tahini paste in small bowl; gradually whisk in lemon juice and 2 tbsp water until smooth. Stir in garlic, oil, salt and cayenne pepper.

4. Drizzle half of the sauce onto bottoms of pitas; arrange 4 falafel balls in center of each pita bottom. Top with lettuce, tomatoes, turnip and parsley. Drizzle with remaining sauce. Cap with pita tops.

   Tip: Alternatively, flatten falafel balls into 1/2-inch thick patties. Brush with oil; bake on parchment paper–lined baking sheet in 400°F oven until golden brown.