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Baked Spinach Falafel Pita with Garlic Tahini Sauce

Print Recipe
Prep Time 1 day 1 hour
Cook Time 30 minutes
Servings 6

Ingredients
  

Baked Spinach Falafel Pita

  • 1 cup Dried Chickpeas soaked for 24 hours
  • 1 heaping cup Spinach
  • 1/2 Small Onion chopped
  • 4 cloves Garlic chopped
  • 1/3 cup Parsley chopped
  • 1/4 cup Cilantro chopped
  • 1 teaspoon Salt
  • 1/4 teaspoon Baking Soda
  • Pickled Onions to top
  • Sliced cucumbers to top
  • 2 tablespoon Harissa to top
  • Extra parsley, cilantro, or mint to garnish
  • 6 Pita Bread

Garlic Tahini Sauce

  • 1/4 cup Tahini
  • 2 tablespoons Lemon Juice
  • 2 cloves Garlic minced
  • 1 teaspoon Honey
  • Salt and Pepper to taste

Instructions
 

Baked Spinach Falafel

  • Soak chickpeas in a large pot of water for 24 hours.
  • Rinse and drain the soaked chickpeas and add to a high-speed food processor.
  • Add in all of the other ingredients to the food processor and blend until the falafel mixture has reached a coarse meal consistency. Add salt to taste. Place the falafel mixture into the refrigerator for at least 30 minutes.
  • Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Remove the falafel mixture from the refrigerator and use a spoon or cookie scoop to form small, bite-sized balls. Place the falafel onto the baking sheet and brush the tops with avocado or olive oil. Bake for 20-25 minutes until crispy, flipping halfway through.
  • Once the falafel is done baking, serve on top of pita bread with garlic tahini sauce, pickled onions, cucumbers, herbs, harissa, and any other toppings you prefer.

Garlic Tahini Sauce

  • Whisk all ingredients together in a small mixing bowl. Mix in 1/4 cup of water to thin out the sauce. If you would like the sauce to be thinner, add more water a tablespoon at a time, until the sauce has reached your preferred consistency. Salt and pepper to taste.