Panko Coated Falafal and Greek Salad Pitas

Name: Panko Coated Falafal and Greek Salad Pitas
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Greek
Ingredients: 3 Tbsp canola oil; 1 can(s) 15.5 oz chick peas drained; 1 small onion chopped; 2 tsp garlic chopped; 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 bread crumbs; DRESSING; 2 Tbsp hummus tahini (store bought); juice of one lemon; 2 Tbsp light soy sauce; 1 Tbsp toasted sesame oil; 1/4 c canola oil; SALAD; 1/2 cucumber seeded, peeled and diced; 1 roma tomato seeded and diced; 1 scallion chopped; 6 kalamata olives diced; 4 oz feta cheese cubed; 2 Tbsp cilantro chopped; 4 6-8 inch pita rounds; 8 bibb lettuce leaves

By Linda Dalton
@Stripey

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

Blue Ribbon Recipe

These smell - and taste! - divine. A terrific sandwich idea with memorable flavors. The Test Kitchen

Rating:

★★★★★ 5 votes5

Comments:

35 Comments

Serves:

Cook:

30 Min

Method:

Bake

Ingredients

3 Tbsp

canola oil
1 can(s)

15.5 oz chick peas drained
1 small

onion chopped
2 tsp

garlic chopped
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 bread crumbs
DRESSING
2 Tbsp

hummus tahini (store bought)
·

juice of one lemon
2 Tbsp

light soy sauce
1 Tbsp

toasted sesame oil
1/4 c

canola oil
SALAD
1/2

cucumber seeded, peeled and diced
1

roma tomato seeded and diced
1

scallion chopped
6

kalamata olives diced
4 oz

feta cheese cubed
2 Tbsp

cilantro chopped
4

6-8 inch pita rounds
8

bibb lettuce leaves
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How to Make Panko Coated Falafal and Greek Salad Pitas

Step-by-Step

Pre heat oven to 425 degrees. Pour canola oil in baking dish and place in middle rack of oven. While oil is heating, make the falafel mixture. Combine chick peas, onion and garlic in food processor or blender. Add remaining ingredients and whirl until combined.
Shape mixture into 12 1 to 1-1/2 inch balls and roll in panko. By this time your oven is pre heated and your oil is hot. Place falafel balls in in the pre heated oil and bake 15 minutes. Turn them over and bake another 15 minutes. Remove from oven and keep warm by covering with aluminum foil.
While falafels are baking, prepare your salad and make the dressing. Combine all dressing ingredients and whisk to combine. Pour half of the dressing on salad, toss and save the rest of the dressing to use at another time.
Line each of 4 pita breads with lettuce and place 3 falafels on top of lettuce leaves. Top with dressed Greek salad, fold pita and try and get your big mouth around this delicious sandwich. You can do it, I promise.