Falafel with Shawarma Sauce
EntréeLunch / Dinner, Mediterranean
Contributed by, BMCs Teaching Kitchen
2 cans no-salt added chickpeas, drained and rinsed 2 scallions, finely chopped 1/4 cup finely chopped fresh parsley 1 egg 2 tablespoons lemon juice 1 teaspoon minced garlic 1 teaspoon ground cumin 1 teaspoon ground coriander ½ teaspoon cayenne pepper or hot pepper sauce ½ teaspoon salt 1 teaspoon baking powder 6 Pita whole wheat bread Shawarma Sauce – see recipe in notes Lettuce, chopped, for garnish – if desired Chopped tomatoes, for garnish – if desired
Preheat oven to 400 degrees.
Place chickpeas in a large bowl and mash with a potato masher, until it becomes a rough paste. Add scallions, garlic, cumin, coriander, cayenne, parsley, egg, lemon juice, and baking powder; mix to combine. Refrigerator for 30 minutes.
Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan.
Place patties a greased baking sheet. Bake at 400 degrees for 20 minutes, flipping over after 10 minutes to brown on both sides.
Serve the falafel with pita bread, lettuce, chopped tomatoes and Shawarma Sauce.