Vegan Falafel Pita Pockets with Tahini Sauce

Ingredients

• 1 can Chickpeas
• 0.5 medium Onion
• 2 cloves Garlic
• 0.5 cup Fresh Parsley
• 0.25 cup Fresh Cilantro
• 1 teaspoon Cumin
• 0.5 teaspoon Coriander
• 0.5 teaspoon Baking Powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 tablespoons Olive Oil
• 4 pieces Pita Pockets
• 0.25 cup Tahini
• 2 tablespoons Lemon Juice
• 2-3 tablespoons Water
• 0.5 medium Cucumber
• 1 medium Tomato
• 4 leaves Lettuce

Instructions

1. 1Drain and rinse chickpeas. Place in a food processor with onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper.
2. 2Process until a coarse mixture forms. Do not over-process.
3. 3Form the mixture into small patties.
4. 4Heat olive oil in a large skillet over medium heat.
5. 5Fry the falafel patties for 3-4 minutes per side, or until golden brown and crispy.
6. 6In a small bowl, whisk together tahini, lemon juice, and water until smooth and creamy. Add more water if needed to reach desired consistency.
7. 7Warm pita pockets. Fill with falafel, sliced cucumber, tomato, lettuce, and tahini sauce.

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