When I am in the mood for falafel but not in the mood of frying, I make this falafel mix. Then we stuff it in pitas with pickles, salads, tahini and harissa. Believe it or not, it tastes like falafel.
Less messy, more healthy and much easier to prepare and stuff in a pita.
- 2 garlic cloves
- Handful cilantro
- Handful parsley
- 2 1 15oz. can garbanzo beans - rinsed and drained
- ½ teaspoon cumin
- ¼ cup avocado or olive oil
- 1 small red onion
- 2 tomatoes
- ¼ cup tahini butter
- ½ lemon
- Preheat the oven to 360°F/190°C.
- Chop the garlic, cilantro and parsley and put in a medium bowl. Add the chickpeas, cumin, oil and salt, and toss. Put the mixture on a baking tray, lined with baking paper, and bake for 15 minutes. The chickpeas will harden a bit.Don't rinse the bowl.
- Meanwhile make the tahini sauce: put the tahini in a cereal-size bowl, squeeze the lemon juice in and add gradually ¼ cup water, constantly mixing until creamy and smooth*. Dice the onion small.
- Put the cooked chickpeas back in the bowl. Add the diced onion, grate the tomato straight in the bowl and drizzle 2 tablespoons of the tahini sauce. Toss and taste, add salt if necessary. Serve in pitas or any bread, pickled cucumber or cornichons), tahini sauce and harissa.