Falafel Stuffed Flatbreads
This recipe is from The Best Homemade Kids’ Lunches on the Planet
- Yield: 12-15 (1 1/2) inch falafels
Ingredients
- 1/2 cup (375 g) dry chickpeas, soaked overnight or,
- 1 cup (240 g) canned chickpeas
- 2 teaspoons (14 g) cumin
- 1/2 teaspoon (1 g) coriander
- 1–2 garlic cloves (3g-6 g), minced
- 1 fresh parsley sprig, minced
- 1 small onion, chopped fine
- 1 1/2 tablespoons (45 ml) freshly squeezed lemon juice
- 3 tablespoons (21 g) breadcrumbs
- Vegetable oil to pan fry
Instructions
- Drain and rinse chickpeas from soaking overnight or canned chickpeas.
- In a food processor, mix chickpeas with all ingredients until it becomes a smooth thick paste.
- With wet hands, form dough into small balls, the size of a large walnut. Press down to form 1 1/2 inch patties. If the mixture is too sticky, add a little bit more breadcrumbs. If it’s too dry, add a tablespoon or two of water.
- Pan-fry falafels in an oiled pot over medium-high heat for 3-4 minutes each side, or until sides are brown. Remove falafel onto a paper towel-lined plate and blot excess oil with additional paper towels.
- Place flatbread on a flat surface, layer lettuce and tomatoes. Top with 1-2 falafels. drizzle tzatziki sauce, and close flatbread.