Categories: Meals
Ingredients
- 2 Pitas
- 11/2 cups Chickpeas
- 1/2 cup Plain Greek Yogurt
- 2 cloves Garlic
- 2 oz Baby Greens
- 1 Sweet Potato
- 2 Medjool Dates
- 2 Tbsps Red Wine Vinegar
- 2 Tbsps Tahini
- 1 Shallot
- 1 Tbsp Falafel Spice Blend (Za'atar & Aleppo Pepper)
Directions
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Preheat the oven to 450°F.
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Wash and dry the fresh produce.
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Halve the sweet potato lengthwise; thinly slice crosswise.
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Drain and rinse the chickpeas. Transfer to a large bowl. Using a fork, mash until smooth.
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Pit and roughly chop the dates.
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Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with ¼ of the vinegar.
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Halve the pitas.
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Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).
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In a medium bowl, combine the yogurt, half the remaining vinegar, up to half the garlic paste and a drizzle of olive oil. Season with salt and pepper to taste.
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Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 12 to 14 minutes, or until tender when pierced with a fork. Remove from the oven. Carefully transfer to a large bowl and set aside in a warm place.
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While the sweet potato roasts, to the bowl of mashed chickpeas, add the dates, spice blend, remaining garlic paste, ¾ of the tahini and 1 tablespoon of olive oil. Stir to thoroughly combine; season with salt and pepper. Using wet hands, gently form the mixture into eight ½-inch-thick rounds. Transfer to a plate.
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While the sweet potato continues to roast, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot.
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Once the oil is hot enough that a falafel sizzles immediately when added to the pan, add the remaining falafel. Cook 2 to 3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Set aside in a warm place.
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While the falafel cook, carefully place the pitas directly onto the oven rack and warm 2 to 3 minutes, or until heated through and pliable. Remove from the oven.
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To the bowl of roasted sweet potato, add the marinated shallot, remaining tahini, remaining vinegar, half the baby greens and a drizzle of olive oil; season with salt and pepper. Gently toss to coat; season with salt and pepper to taste.
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Just before serving, place the remaining baby greens in a bowl; drizzle with olive oil and toss to coat. Season with salt and pepper to taste.
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Carefully open the pockets of the warmed pitas. Divide the dressed baby greens, cooked falafel and yogurt sauce between the pitas. Divide the finished pitas and salad between 2 dishes. Enjoy!