Ingredients

TAHINI SAUCE

1/4 cup tahini

1/4 cup water

FALAFEL

1 (15-ounce) can chickpeas, drained, rinsed

1 teaspoon (1 teaspoon) finely chopped fresh garlic

1 small (1/2 cup) onion, finely chopped

1/4 cup chopped cilantro leaves

1/4 cup chopped mint leaves

1/8 teaspoon ground red pepper

1 1/2 teaspoons ground cumin

1/4 teaspoon salt

1/2 teaspoon baking soda

1 tablespoon lemon juice

1/4 cup panko bread crumbs

4 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted

2 (8-inch) pita pocket breads, cut in half

Shredded romaine lettuce

Sliced tomatoes

Sliced onion

Directions 

Heat oven to 400°F.

Combine tahini and water in bowl; set aside.

Place all falafel ingredients except bread crumbs and Butter with Olive Oil & Sea Salt in food processor bowl fitted with metal blade. Pulse until ingredients are blended into thick paste.

Brush 15x10x1-inch baking pan with1 tablespoon melted Butter with Olive Oil & Sea Salt. Place bread crumbs into shallow bowl; set aside.

Shape falafel mixture into 12 balls. Flatten to 1 1/2-inch circles; coat in bread crumbs. Place onto prepared baking pan. Brush tops of patties with remaining butter.

Bake 15 minutes; turn patties. Bake 5-10 minutes or until golden brown.

Place 3 falafels into each pita bread half; top with lettuce, tomatoes and onions. Drizzle with tahini sauce.

Recipe Tip 

Tahini is sesame seeds ground into a paste.