Hemp Plus Falafel

Posted by on published by Nature's Path

This Middle Eastern street food favorite with the added crunch of granola makes a great vegetarian lunch or dinner option.

  • 4 servings
  • 20 mins prep, 15 mins cook 35 mins total
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Ingredients:

  • ¾ cup Nature’s Path Hemp Hearts Granola
  • 1 can (14 oz) chickpeas, drained and rinsed
  • 3 cloves garlic, chopped
  • 3 tbsp water (approx.)
  • 3 tbsp fresh lemon juice
  • 1 tbsp tahini paste
  • 2 tsp ground cumin
  • 1 tsp salt
  • ½ tsp ground coriander
  • ¼ tsp freshly ground pepper
  • ½ cup chopped fresh parsley
  • ¼ cup coconut oil (approx.)
  • 4 whole wheat pitas
  • 4 cups shredded lettuce
  • 2 cups chopped seeded tomatoes

Tahini Sauce:

  • ¼ cup tahini paste
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • ¼ tsp salt
  • ¼ cup warm water (approx.)

Directions:

  1. In food processor, pulse granola, chickpeas, garlic, water, lemon juice, tahini, cumin, salt, coriander and pepper until smooth, adding up to 1 tbsp more water if mixture is too dry. Stir in parsley. Shape into 16 balls; flatten to 1/2-inch thickness.
  2. In skillet, heat 2 tbsp of the coconut oil over medium-high heat; fry falafel in batches, turning once and adding more coconut oil as needed, for 3 to 5 minutes or until golden.

Tahini Sauce

  1. Whisk together tahini, lemon juice, olive oil, garlic and salt. Whisk in enough warm water to make desired consistency.
  2. Halve pitas; fill each half with lettuce, tomatoes and 2 falafels. Drizzle with Tahini Sauce.

Tip: Leftover falafels can be refrigerated for up to 3 days, then reheated in 375°F oven for about 10 minutes or until heated through.

Nature's Path

Nature's Path

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