“Mediterranean Delight: Gluten-Free Falafel Pita Boats with Tahini Sauce”

Allergens

None

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1 small onion, roughly chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons gluten
• free flour
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 2 tablespoons olive oil
• 4 gluten
• free pita breads, halved
• 1/2 cup tahini sauce
• 1/2 cup cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup red cabbage, shredded
• 1/4 cup mint leaves
• Lemon wedges for serving

Instructions

1. Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, gluten free flour, cumin, salt, and baking powder. Process until well combined and form into 8 falafel balls. Heat olive oil in a skillet over medium heat. Add the falafel balls and cook until golden brown on all sides. Transfer to paper towels to drain any excess oil. In a bowl, mix together tahini sauce with water until desired consistency is reached. Set aside. Assemble the pita boats by spreading a generous amount of tahini sauce on each half of the gluten free pita breads. Top with falafel balls, cucumber, cherry tomatoes, red onion, and shredded red cabbage. Garnish with mint leaves and lemon wedges.

Chef’s Insight

To achieve the perfect texture for the falafel balls, ensure they are crispy on the outside while maintaining a soft and moist interior.

Notes

Fresh herbs are key to this recipe's success; avoid using dried herbs if possible.