Green Falafel Sandwich with Beet Hummus – a falafel stuffed with spinach, coriander and parsley. I’ll just tell you: it gives your falafel a nice color. The beet hummus used in this recipe comes from a full batch and has a stack for later (I distribute it on sandwiches, I use it as a carrot dip, etc.) or I make half a lot and I use it only for sandwiches. As for bread, I recommend the mini Naan, which contains a lot of dough. Any type of pita will work.
Ingredients
For The Green Falafel:
- 2 cups spinach
- 1/2 cup cilantro
- 1/4 cup parsley
- 1/2 white onion
- 3 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- dash paprika
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 2 cups canned chickpeas, drained and rinsed
- 3-4 tablespoons flour
For The Rest:
- individual pitas or naan
- arugula
- plain yogurt
- 1/2 recipe Beet Hummus
For The Beet Hummus:
- 2 cups beets, roughly chopped (about 2 medium of 3 small beets)
- 1 1/2 cups chickpeas (made at home is ideal, but canned is OK)
- 3 tablespoons tahini
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh dill
- 3/4 teaspoon salt
Instructions
Prepare The Beet Hummus
- Boil water in a medium pot over high heat. Add in beets and cook until slightly soft. They will be ready when you can stick a fork into the beets with little pressure. Drain and allow to cool slightly.
- In a food processor or blender, pulse beets until they resemble small pebbles. Add in chickpeas, tahini, olive oil, lemon juice, dill, and salt.
- Pulse mixture to desired consistency. I like my hummus thicker, but if you prefer a creamier hummus, just keep pulsing the mixture.
Prepare The Falafel
- In a food processor, pulse the spinach, cilantro, parsley, onion, garlic, cumin, salt, red pepper flakes, and paprika until finely diced. Do not form into a puree — the mixture should still have texture.
- Add in the lemon juice, tahini, chickpeas, and flour. Pulse until the mixture reaches a consistency where it holds together when formed into a ball, but does not get too finely pureed.
- Line a cookie sheet with wax or parchment paper. Roll falafels into 2-inch balls, then place on cookie sheet. Once finished, chill balls in freezer for 30 minutes to harden.
Cook The Falafel
- Pour oil into a large cast iron pan until it reaches a depth of 1 inch. Heat to roughly 350°F.
- Remove falafels from freezer and fry 5-6 falafels at one time. Cook for 30 seconds on one side, then continue to cook, turning occasionally, until the entire falafel is a deep golden brown. Repeat with remaining falafels.
Make The Sandwiches
- Spread 2-3 tablespoons of beet hummus onto each pita. Top with a small handful of arugula, then 2-3 falafels, then yogurt.
Originally posted 2019-01-23 02:40:15.
Recipe Source
Originally posted 2019-01-23 02:40:15.
