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panko coated falafel and greek salad pitas

(5 ratings)
Blue Ribbon Recipe by
Linda Dalton
Coconut Creek, FL

I think the best way to enjoy falafels is in a pita with a Greek salad. Here's my version of this popular street food. The falafels are baked, not fried, and rolled in panko to give this vegetarian treat a little more pizzazz.

Blue Ribbon Recipe

These Panko-coated falafel and Greek salad pitas are a delicious and satisfying meal. Panko crumbs and chickpeas make the falafel crispy outside and tender inside. Creamy and tangy, the dressing has a hint of nutty flavor from the sesame oil. The salad is fresh and crunchy. Stuffed into warm and soft pitas, each bite is bursting with flavor and texture. Easy to make, enjoy them for lunch or dinner, or bring them to a potluck.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 4 serving(s)
prep time 45 Min
cook time 30 Min
method Bake

Ingredients For panko coated falafel and greek salad pitas

  • FALAFEL
  • 3 Tbsp
    canola oil
  • 1 can
    chickpeas, drained (15.5 oz)
  • 1 sm
    onion, chopped
  • 2 tsp
    chopped garlic
  • 2 Tbsp
    all-purpose flour
  • 1 tsp
    ground coriander
  • 1 tsp
    ground cumin
  • 1/2 tsp
    ground cayenne pepper
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    Kosher salt
  • 1/4 tsp
    freshly ground black pepper
  • 1 c
    Panko crumbs
  • DRESSING
  • 2 Tbsp
    store-bought hummus tahini
  • 1 md
    lemon, juiced
  • 2 Tbsp
    light soy sauce
  • 1 Tbsp
    toasted sesame oil
  • 1/4 c
    canola oil
  • SALAD
  • 1/2 lg
    cucumber, seeded, peeled, and diced
  • 1
    Roma tomato, seeded and diced
  • 1 stalk
    scallion, chopped
  • 6
    Kalamata olives, diced
  • 4 oz
    Feta cheese, cubed
  • 2 Tbsp
    chopped cilantro
  • 8
    Bibb lettuce leaves
  • 4
    8 inch pita rounds

How To Make panko coated falafel and greek salad pitas

  • Prepare the falafel dough.
    1
    Preheat oven to 425 degrees D. Pour canola oil into a baking dish and place it in the middle rack of the oven. While oil is heating, make the falafel mixture. Combine chickpeas, onion, and garlic in a food processor or blender. Add the flour, coriander, cumin, cayenne, baking powder, black pepper, and salt and whirl until combined.
  • Shape the dough into balls and bake the falafel.
    2
    Shape mixture into 12 1 to 1-1/2 inch balls and roll in Panko crumbs. Place falafel balls in the preheated oil and bake for 15 minutes. Turn them over and bake for another 15 minutes. Remove from oven and keep warm by covering with aluminum foil.
  • Prepare the Greek salad.
    3
    While falafels are baking, prepare the salad and make the dressing. Combine all dressing ingredients and whisk to combine. Pour half of the dressing onto the salad, and toss. Save the rest of the dressing to use at another time.
  • Panko Coated Falafel and Greek Salad Pita on a plate.
    4
    Line each of 4 pita bread with lettuce and place 3 falafels on top of lettuce leaves. Top with dressed Greek salad.
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