Falafel Sandwich

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Falafel Sandwich
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Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings --- 1 sandwich
Ingredients
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings --- 1 sandwich
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat the oven to 425° F. Line a large baking sheet with parchment paper. Coat with cooking spray. Set aside.
  2. In a blender, or food processor, add the curry powder, onion, cayenne pepper, cilantro, 1 tablespoon of the garlic, 1 tablespoon of the parsley, and the olive oil. Blend into a paste. Add the chickpeas and pulse until the beans are chopped and mixed into the onion paste. Do not blend the beans into a paste --- the falafel should be slightly chunky. Add the baking powder, flour, salt, and black pepper. Pulse until just incorporated. Refrigerate the falafel mixture for 20 minutes.
  3. In a small mixing bowl add the yogurt, tahini, 1 Tbsp. of garlic, and 1 Tbsp. of parsley and whisk. Refrigerate the yogurt sauce until ready to use.
  4. Roll the falafel mixture into 16 balls, each containing about 2 Tbsp. of mix. Place the falafel balls on the baking sheet, spray with cooking spray, and sprinkle with sesame seeds.
  5. Bake the falafel on the bottom rack of the oven for 15 minutes. Turn the oven down to 350° F, move the baking sheet to the top rack, and bake an additional 15 minutes. Remove from oven and let sit for 3-5 minutes.
  6. Place two falafel balls into a halved whole-wheat pita. Add 2 Tbsp. of the yogurt-tahini sauce, 2 slices of tomato, and 3 to 4 slices of red onion.
Recipe Notes

400 Calorie Meal

One Falafel Sandwich, ½ cup fat-free cottage cheese, and 6 whole raw almonds.

500 Calorie Meal

One Falafel Sandwich, ½ cup fat-free cottage cheese, one orange or any fruit from the 50-claorie list, and 16 whole raw almonds, or 8 walnut halves.

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