- 4 - 6 pitas
- 2 heads romaine lettuce washed and chopped
- 1/2 cup diced tomatoes
- 1/2 red onion thinly sliced
- Tofu feta (optional)
- Oil for frying
- 1 can chickpeas drained and rinsed (15 oz)
- 1 teaspoons garlic
- 1/2 onion
- juice from 1/2 lemon
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 table spoons chopped fresh parsley
- 1/2 teaspoon turmeric
- 2 tablespoons flour
- 2 teaspoons olive oil
Falafel and Pita bowls
- Preheat oven to 350 degrees.
- Add onion to a food processor and pulse until finely chopped.
- Next add chickpeas and remaining ingredients, and pulse until everything is blended together. You do not need to puree the mixture, just break it down well enough that you are able scoop up some and form a ball.
- Scoop out falafel mix with a small spoon or cookie scoop and form falafel balls.
- Place falafel balls on a greased or parchment-paper-lined cookie sheet, and bake for 20 - 25 minutes. You will need need to flip them once mid-baking to get them to brown all over.
- Prepare pita bowls while falafel bakes.
- Find a pot or deep bowl just slightly bigger than your pita.
- Fill pan with enough oil to cover the pita and heat on med/high heat until oil is good and hot.
- Prepare a cooling rack on top of a paper-towel-lined cookie sheet to place finished pitas on while you fry the rest.
- Put one pita in at a time. With a wooden spoon or set of tongs, press down into the middle of the pita while it is frying to form a dip in the middle.
- Fry until the pita begins to brown and gets crisp, then remove from oil.
- Repeat with remaining pita.
- Place lettuce, onion, tomato, and feta in finished bowls topping salad with falafel balls.
- Top with lemon tahini dressing, oil and vinegar, or any other dressing you like.