panko coated falafel and greek salad pitas

Name: Panko Coated Falafel and Greek Salad Pitas
Prep time: 45 min
Cook time: 30 min
Yield: 4
Cuisine: Greek
Ingredients: ## FALAFEL; 3 tablespoon(s) canola oil; 1 can(s) chickpeas, drained (15.5 oz); 1 small onion, chopped; 2 teaspoon(s) chopped garlic; 2 tablespoon(s) all-purpose flour; 1 teaspoon(s) ground coriander; 1 teaspoon(s) ground cumin; 1/2 teaspoon(s) ground cayenne pepper; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) Kosher salt; 1/4 teaspoon(s) freshly ground black pepper; 1 cup(s) Panko crumbs; ## DRESSING; 2 tablespoon(s) store-bought hummus tahini; 1 medium lemon, juiced; 2 tablespoon(s) light soy sauce; 1 tablespoon(s) toasted sesame oil; 1/4 cup(s) canola oil; ## SALAD; 1/2 large cucumber, seeded, peeled, and diced; 1 - Roma tomato, seeded and diced; 1 stalk(s) scallion, chopped; 6 - Kalamata olives, diced; 4 ounce(s) Feta cheese, cubed; 2 tablespoon(s) chopped cilantro; 8 - Bibb lettuce leaves; 4 - 8 inch pita rounds

(5 RATINGS)

447 Pinches 10 Photos

Linda Dalton

Coconut Creek, FL

Updated on Oct 5, 2012

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.

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Panko Coated Falafel and Greek Salad Pita on a plate.

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

prep time 45 Min

cook time 30 Min

method Bake

yield 4 serving(s)

Ingredients

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

How To Make panko coated falafel and greek salad pitas

Step 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.

Step 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.
Step 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.
Step 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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