Name: Quick 30-Minute Falafel Pita Sandwich with Tahini Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, rinsed, drained, and thoroughly dried; 1/2 cup fresh cilantro leaves; 1/2 cup fresh flat-leaf parsley leaves; 3 cloves garlic, minced; 1 tsp ground cumin; 1/2 tsp ground coriander; 3 tbsp all-purpose flour; 1/2 tsp baking powder; 1/2 tsp salt; 3 tbsp olive oil, for frying; 4 pita pockets, warmed; 1/2 cup tahini paste; 1/4 cup warm water; 2 tbsp fresh lemon juice; 1 cup shredded lettuce and diced tomatoes, for serving

Place the thoroughly dried chickpeas, cilantro, parsley, garlic, cumin, coriander, and salt in a food processor. Pulse about 10 to 12 times until the mixture is finely minced but not pureed into a paste.

Transfer the chickpea mixture to a medium bowl and stir in the all-purpose flour and baking powder. Shape the mixture into 12 small patties, pressing firmly so they hold their shape without crumbling.

Heat the olive oil in a large non-stick skillet over medium-high heat until it shimmers. Carefully place the falafel patties in the skillet and cook for 3 to 4 minutes per side, or until they are deeply golden brown and crispy.

While the falafel cooks, whisk together the tahini paste, warm water, lemon juice, and a pinch of salt in a small bowl until smooth and creamy. The sauce will thicken at first but will emulsify beautifully as you continue to stir.

Assemble the sandwiches by slicing the top off each warm pita pocket to open them up. Stuff each pita with three warm falafels, shredded lettuce, diced tomatoes, and a generous drizzle of the creamy tahini sauce.