Baked Falafel in Sprouted Pita Pockets with Homemade Tzatziki Sauce

Ingredients 

Serves 2 (although it really depends on the size of the falafel)

Falafel Ingredients:

  • Chickpeas (1 can) (well drained and dried)
  • Diced Onion (½ cup)
  • Parsley (1 cup)
  • Garlic (4 cloves)
  • Cumin (1 tsp)
  • Sea salt (¼ tsp)
  • Pepper (¼ tsp)
  • Lemon juice (2 tsp)

Tzatziki sauce Ingredients:

  • Yogurt (1 cup) (we recommend plain Greek or your favorite dairy-free yogurt)
  • Fresh dill (1/4 cup)
  • Grated garlic (2 cloves)
  • Cumin (1 tsp)
  • Sea salt (1/4 tsp)
  • Pepper (1/4 tsp)
  • Grated cucumber (1 cup)
  • Lemon juice (2 tsp)

Toppings:

  • Hummus
  • Lettuce
  • Red onion
  • Diced cucumber
  • Cherry tomatoes
Directions 

Falafel Instructions:

  1. Drain, rinse and pat chickpeas until very dry
  2. Add falafel ingredients into a food processor
  3. Pulse until the mixture is well-minced
  4. Roll and flatten into small, bite-sized circles (about 2 inches wide)
  5. Place on parchment paper
  6. Bake at 375 for 30 minutes

Tzatziki Instructions:

  1. Grate garlic cloves
  2. Grate cucumber and squeeze using cheesecloth to remove some of the moisture
  3. Mix yogurt ingredients together

Preparing Stuffed Falafel Pita

  1. Cut Ezekiel 4:9 7 Whole Grain Pocket Bread in half
  2. Open pocket bread and smear a generous amount of hummus on the inside
  3. Stuff pocket bread with lettuce, tomato, onion, and falafel
  4. Top with Tzatziki sauce