Herbed Falafel Pitas

I have a very hard time picking favorite foods; actually, no less than 10 items come to mind immediately (starting with dark chocolate and sushi). Also on that list? Hummus and falafel. Ironically, today’s post features them both! I’m a bit of a hummus snob– I find myself going through a tub every 4-5 days. With chips, on sandwiches, as a dip for veggies/olives, and basically dolloped on top of any meal. Case and point, hummus makes everything better.

With this said, I’m constantly on the look out for new brands and have a few favorites that reign supreme (Whole Foods Jalapeno, I miss you). So when Hummustir asked me if I’d want to test out their hummus, the answer was a resounding “twist my arm”. Not only are they a completely organic brand, but because they don’t initially require refrigeration, there are no additives or preservatives added! You mix the 3 packets together (pureed chickpeas, tahini, + seasoning) and stir.

I’ll admit when I first opened the package, there was a little hesitation as to how the [cute] little wooden spoon would be the only utensil I needed. I pictured myself throwing it in my food processor if it wasn’t smooth enough. BUT, I kid you not, after squeezing all 3 packets into the bowl and giving a stir for maybe 30 seconds, it was completely mixed and velvety smooth. Impressed!

It’s a pretty genius idea– you avoid any unnecessary additives that are needed to normally store a product on shelves in the grocery store AND it tastes amazing. The hummus lasts up to a week in the fridge and would also be perfect for throwing into your bag before a trip. Hummus on demand? Sold. My favorite flavor (so far) is the Mediterranean and I’m super excited they’re being sold right here in Wegmans.

Now onto the big picture here: the falafel. I’ve been making a version of this recipe for several years now and it’s such a great classic to have on hand. They’re not fried, but still get super crispy in the oven and have this nutty + herb quality that meshes so well.

These will last all week long, can be thrown over salads or into pitas, and also freeze exceptionally well. I originally adapted the recipe from one of my favs, Sprouted Kitchen, and have since changed it up just a little. It’s so easy and comes together in under 10 minutes!

herbed falafel

INGREDIENTS:

(makes 12-15)

(15oz) can organic chickpeas, rinsed
1/2 cup pistachios
1/2 cup almonds
1 small yellow onion
3 garlic cloves
1/3 cup parsley
5-6 sprigs of mint
2 TBSP olive oil
1 TSP cumin
1/2 TSP salt
1 TBSP lemon juice
1 TBSP flour of choice (I used garbanzo bean flour)

Tzatziki:

4 TBSP plain yogurt
1 TSP lemon juice
2 TBSP cucumber, peeled + finely chopped
1 TBSP fresh dill, chopped
pinch of salt + pepper

TO MAKE:

Heat oven to 375. Combine the herbs, garlic cloves, onion, cumin, and nuts in a food processor. Pulse until combined and lightly chopped.

Add in the chickpeas, olive oil, salt, lemon juice, and flour. Pulse until fully combined. You may need to scrape down the sides every so often. Continue until it’s as smooth as you’d like, I prefer it a little chunky.

Scoop and roll with hands into small balls onto a baking sheet. Bake for 15-18 minutes, turning halfway. They should get a little brown/crispy on top.

For the tzatziki, combine all ingredients into a bowl and stir together.

Use in a pita, over a salad, or with rice. My favorite combo (as seen here) is with a pita, hummus, lettuce, and avocado. Oh, and with lotssss of tzatziki.