Categories: Meals

Ingredients

• 1 large bunch fresh cilantro
• 1 onion, thinly sliced
• 3 garlic cloves
• 1 tsp ground cumin
• Kosher salt and black pepper
• 15 oz. can chickpeas, drained and rinsed
• 1/3 cup plus 2 tbsp tahini
• 1/4 cup panko
• 2 tbsp olive oil
• Juice of 2 lemons
• 5 Persian cucumbers, thinly sliced
• 2-3 pieces pita bread, cut into quarters

Directions

1. Put a baking sheet on the middle oven rack and preheat to 450. Pulse 2 cups cilantro, 1 cup onion, the garlic, cumin, 1/2 tsp salt and black pepper in a food processor until finely chopped. Add the chickpeas and 2 tbsp tahini; pulse to make a chunky paste. Scrape the mixture into a bowl and stir in the panko.

2. Form the chickpea mixture into twelve 2-inch patties. Remove the baking sheet from the oven, brush with 1 tbsp olive oil and add the chickpea patties. Bake, flipping the patties and rotating the pan halfway through, until golden and crisp, 20-25 minutes.

3. Meanwhile, mix the remaining 1/3 cup tahini with 6 tbsp warm water and the juice of 1 lemon in a small bowl until creamy. Season with salt and pepper; set aside. Toss the cucumbers with the juice of the remaining lemon, 1 cup cilantro, 1/2 cup sliced onion and 1 tbsp olive oil in a medium bowl; season with salt and pepper.

4. Warm the pita in the oven. Serve the falafel with the cucumber salad, pita and tahini sauce.

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