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Recipes

Hemp Plus Falafel

Created by Natures Path
Found in: Lunch, Dinner, Spring, Summer, Fall, Vegan

Prep Time: Cook Time: Total Time: 35 minutes
Serves: 
4 servings

This Middle Eastern street food favourite with the added crunch of granola makes a great vegetarian lunch or dinner option.

Ingredients: 

3/4 cup Nature’s Path Hemp Plus® Granola
1 can (14 oz) chickpeas, drained and rinsed
3 cloves garlic, chopped
3 tbsp water (approx.)
3 tbsp fresh lemon juice
1 tbsp tahini paste
2 tsp ground cumin
1 tsp salt
1/2 tsp ground coriander
1/4 tsp freshly ground pepper
1/2 cup chopped fresh parsley
1/4 cup coconut oil (approx.)
4 whole wheat pitas
4 cups shredded lettuce
2 cups chopped seeded tomatoes
 
Tahini Sauce:
1/4 cup tahini paste
2 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, minced
1/4 tsp salt
1/4 cup warm water (approx.)

Directions: 

In food processor, pulse granola, chickpeas, garlic, water, lemon juice, tahini, cumin, salt, coriander and pepper until smooth, adding up to 1 tbsp more water if mixture is too dry. Stir in parsley. Shape into 16 balls; flatten to 1/2-inch thickness.
In skillet, heat 2 tbsp of the coconut oil over medium-high heat; fry falafel in batches, turning once and adding more coconut oil as needed, for 3 to 5 minutes or until golden.
 
Tahini Sauce:
Whisk together tahini, lemon juice, olive oil, garlic and salt. Whisk in enough warm water to make desired consistency.
Halve pitas; fill each half with lettuce, tomatoes and 2 falafels. Drizzle with Tahini Sauce.
 
Tip: Leftover falafels can be refrigerated for up to 3 days, then reheated in 375°F oven for about 10 minutes or until heated through.
 
Nutrition Facts
Per 1 filled pita (2 halves)
Calories 680
Fat 34g
Cholesterol 0mg
Sodium 1260mg
Carbohydrate 79g
Fibre 12g
Sugars 10g
Protein 22g
 

Natures Path