Baked Falafel in Sprouted Pita Pockets
with Homemade Tzatziki Sauce
Number of Servings
Serves 2
Ingredients

  • Wrap

  • Falafel

    • 1 can Chickpeas (well drained and dried)
    • [q:1/2] cup Diced Onion
    • 1 cup Parsley
    • 4 cloves Garlic
    • 1 tsp Cumin
    • [q:1/4] tsp Sea salt
    • [q:1/4] tsp Pepper
    • 2 tsp Lemon juice

  • Tzatziki Sauce

    • 1 cup Yogurt (we recommend plain Greek or your favorite dairy-free yogurt)
    • [q:1/4] cup Fresh dill
    • 2 cloves Grated garlic
    • 1 tsp Cumin
    • [q:1/4] tsp Sea salt
    • [q:1/4] tsp Pepper
    • 1 cup Grated cucumber
    • 2 tsp Lemon juice

  • Toppings

    • Hummus
    • Lettuce
    • Red onion
    • Diced cucumber
    • Cherry tomatoes
Directions

  1. Make Falafel

    1. Drain, rinse and pat chickpeas until very dry
    2. Add falafel ingredients into a food processor
    3. Pulse until the mixture is well-minced
    4. Roll and flatten into small, bite-sized circles (about 2 inches wide)
    5. Place on parchment paper
    6. Bake at 375 for 30 minutes

  2. Make Tzatziki

    1. Grate garlic cloves
    2. Grate cucumber and squeeze using cheesecloth to remove some of the moisture
    3. Mix yogurt ingredients together

  3. Preparing Pita

    1. Cut Ezekiel 4:9 7 Whole Grain Pocket Bread in half
    2. Open pocket bread and smear a generous amount of hummus on the inside
    3. Stuff pocket bread with lettuce, tomato, onion, and falafel
    4. Top with Tzatziki sauce
Nutrition Info
Topped with [q:1/4] cup hummus, [q:1/4] cup lettuce, [q:1/8] cup red onion, [q:1/8] cup cucumber, and [q:1/4] cup tomatoes: 646 Calories, 34 g Protein, 19 mg Cholesterol, 79 g Carbohydrates, 19 g Total sugars (0 g Added sugars), 21 g Fiber, 26 g Total fat (7 g sat), 1,352 mg Sodium, [nut:5] Vitamin C, Vitamin K, Folate, Phosphorus, [nut:4] Vitamin B6, Iron, [nut:3] Calcium, Magnesium, [nut:2] Vitamin A, Vitamin B1 (thiamine), Potassium, Zinc, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E