halfbakedharvest4.6
Greek Falafel Melts with Green Tahini "Special Sauce".
Aside from the cheese, these Greek falafel melts are packed with goodness, full of yummy Greek flavors and baked instead of fried.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●food processor
- ●blender
📝 Preparation Steps
1
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2
Add the chickpeas, fresh herbs, garlic, pine nuts (or sesame seeds), lemon juice, flour, olive oil, jalapeno, cumin and a heavy pinch of salt to a food processor. Pulse until everything is minced but not pureed, stopping the machine and scraping down the sides as needed. Taste and adjust the seasoning, adding more salt and pepper if needed.
fresh (warm pitas or naan)4fresh herbs (I like using a combination of cilantro, mint, parsley and dill)1 cupgarlic (grated)2 clovesfresh lemon juice2 tablespoonslemon juice2 tablespoonsflour (a gluten free blend may be used)2 tablespoonsolive oil2 tablespoonssalt (to taste)salt + pepper (to taste)
3
Roll the mixture into 9-10 balls and place on the prepared greased baking sheet. Brush the tops of the balls with olive oil.
olive oil2 tablespoons
4
Bake until crisp and golden brown, about ⏱️ 15-20 minutes. During the last ⏱️ 3 minutes, add the harvarti cheese. Remove from the oven and let sit on the baking sheet a few minutes before assembling your melts.
5
To assemble, spread some hummus on a pita and then add 1-2 of the falafel balls. Drizzle the green tahini over (recipe below) and then stuff in some roasted red pepper, olives, micro greens, red onion and pepperoncini. EAT!
hummus1 cuproasted red pepper (micro greens, baby kale, kalamata olives, sliced red onion and sliced pepperoncini, for serving)
6
Green Tahini "Special Sauce"
7
In a blender or food processor, combine all the ingredients + 3 tablespoons water. Blend until completely smooth, adding water if needed to thin the sauce. Taste and adjust salt and pepper as needed. Store sauce in the fridge for up to 1 week.
salt (to taste)salt + pepper (to taste)
Nutrition Facts
calories
599 kcal
fat Content
63 g
serving Size
1 serving
fiber Content
15 g
sugar Content
4 g
sodium Content
729 mg
protein Content
37 g
cholesterol Content
29 mg
carbohydrate Content
46 g
saturated Fat Content
11 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...