Lebanese Brunch Delight: Veggie-Stuffed Falafel Pita Boats With Tahini Sauce & Spiced Mixed Greens

Allergens

None (excluding substitutions)

Ingredients

• 12 falafel balls (homemade or store
• bought)
• 4 large whole wheat pita breads
• 1 cup tahini sauce
• 2 cups mixed greens (spinach, arugula, and kale)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup cucumber, diced
• 1/4 cup parsley, finely chopped
• 1/4 cup mint leaves, roughly torn
• Juice of one lemon
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions

1. Preheat the oven to 350°F (180°C) and bake falafel balls according to package instructions or recipe, until golden brown and crispy on the outside. Set aside.
2. Warm pita breads in the oven for 2 3 minutes or wrap in damp paper towels and microwave for 15 seconds.
3. In a large bowl, toss mixed greens with cherry tomatoes, red onion, cucumber, parsley, mint leaves, lemon juice, ground cumin, salt, and pepper.
4. Assemble the pita boats by stuffing each warmed pita with two falafel balls. Drizzle with tahini sauce and top with the spiced mixed greens salad.
5. Serve immediately and enjoy!

Chef’s Insight

The combination of textures and flavors in this dish is simply divine, making it perfect for a special brunch with loved ones.

Notes

Feel free to add more spices or herbs to the mixed greens salad to suit your taste preferences.