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Smashed Falafel Pitas
These smashed falafel pitas are crispy, flavorful, and easy to make, topped with crunchy slaw, fresh veggies, and a creamy tahini sauce.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 35 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●food processor
- ●spatula
- ●skillet
- ●baking sheet
📝 Preparation Steps
1
Step
2
1
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Make the slaw: Whisk together the lemon juice, olive oil, salt, and black pepper in a large bowl. Add the cabbage and parsley, toss to coat and set aside.
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Step
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2
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Make the tahini sauce: Whisk together the lemon juice, garlic, tahini, cumin, and salt in a medium bowl. Whisk in ¼ cup hot water until smooth, adding more if needed. Set aside.
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Step
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3
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Make the falafel pitas: Process the garlic, onion, parsley, flour, baking powder, salt, black pepper, cumin, and cayenne in a food processor until very finely chopped, about ⏱️ 10 seconds, scraping down the sides with a rubber spatula. Add the chickpeas and process until almost smooth.
chickpeas, drained, rinsed, and patted dry2 (15-ounce) cans
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Scoop ½ cup of the falafel mixture onto each pita, then spread to cover.
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Heat 1 tablespoon olive oil in a large skillet over medium heat. Add a pita, falafel-side down, and cook, pressing down with a spatula, until the falafel is golden brown and crispy, 3 to ⏱️ 4 minutes. Remove to a baking sheet or platter. Repeat, adding 1 more tablespoon oil to the skillet each time.
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Top the pitas with the slaw, tomatoes, and the tahini sauce. Serve with pickles.
Nutrition Facts
calories
676 Calories
fat Content
36 g
fiber Content
16 g
sugar Content
10 g
sodium Content
768 mg
protein Content
20 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
60 g
saturated Fat Content
5 g
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