Baked Falafel Sandwiches with Creamy Yogurt Sauce
Prep time
Cook time
Total time
Author: Emily Vallozzi
Serves: 4 falafel pitas
Ingredients
For the falafel:
- 1 15-ounce can chickpeas, drained and rinsed
- ¼ of an onion, grated
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ⅓ cup fresh parsley
- 2 tablespoons olive oil, divided
For the creamy dill sauce:
- 1 6-ounce carton So Delicious Greek Plain Cultured Almond Milk
- 2 tablespoons of lemon juice
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dill
- 1 teaspoon onion, grated
- 1 small clove garlic, minced
For the sandwiches:
- 1 cup of lettuce
- 1 cup of tomato, chopped and seeded
- 4 whole-wheat pita pocket breads, sliced open
Instructions
For the falafel:
- Preheat the oven to 425ºF. Combine all ingredients in a food processor except 1 tablespoon of
- olive oil. Pulse until all ingredients are combined. Form mixture into 16 balls and brush with olive oil.
- Bake for 20 minutes, turn falafels and bake for another 20 minutes until brown.
- While falafel are baking, mix all of the dill sauce ingredients together.
For the creamy dill sauce:
- Whisk together all ingredients in a small bowl.
For the sandwiches:
- Mix lettuce and tomato, fill each pita with ½ cup of the salad, then drizzle in some of the dill sauce.
- Top with 3 falafel and more dill sauce if needed.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/baked-falafel-sandwiches