Potato Falafel Pita Sandwich
Ingredients
- 4 whole wheat pita pockets, warmed and split
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup diced pickled turnip
- 1/4 cup finely chopped fresh parsley
- FALAFELS:
- 1/2 cup Dehydrated Potato Flakes
- 1 can (19 oz) chick peas, drained and rinsed
- 1/2 cup packed fresh parsley
- 2 tbsp lemon juice
- 2 tsp tahini paste
- 4 cloves garlic, minced
- 1 tsp baking powder
- 1 tsp each ground cumin and coriander
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 small onion, finely chopped
- 1 tbsp all-purpose flour
- 1 cup canola oil
- TAHINI SAUCE:
- 2 tbsp tahini paste
- 1/4 cup lemon juice
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- Pinch cayenne pepper
Directions
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.
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.
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.
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.
Nutrition Facts
Per 1 sandwich (1/4 recipe) Calories 650 Fat 27g Saturated Fat 3g Cholesterol 0mg Sodium 1470mg Carbohydrate 85g Fiber 13g Sugars 6g Protein 22g
