Ingredients
- For the Roasted Vegetables:
- 2 medium carrots, peeled and cut into chunks
- 1 small sweet potato, peeled and cut into cubes
- 1 cup cauliflower florets
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the Falafel:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small onion, roughly chopped
- 2 cloves garlic, minced
- 1 cup roasted vegetables (from above)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric (optional)
- 1 tablespoon ground flaxseeds or chia seeds (for binding)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Salt and pepper to taste
- For Assembling:
- 6–8 pita bread pockets or flatbreads
- Fresh vegetables like cucumber, tomato, lettuce, and red onion
- Tahini sauce (or garlic yogurt sauce) for drizzling
- Pickled cucumbers or radishes (optional)
Instructions
- Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss carrots, sweet potato, and cauliflower with olive oil, salt, and pepper. Roast for 25–30 minutes, tossing halfway, until tender and slightly caramelized.
- Make the Falafel Mixture: In a food processor, combine chickpeas, roasted vegetables, onion, garlic, parsley, cilantro, cumin, coriander, turmeric, flaxseeds, tahini, lemon juice, salt, and pepper. Pulse until a thick, slightly chunky dough forms. Chill for 15 minutes.
- Shape the Falafel: Form the mixture into small balls or patties. Place them on a parchment-lined baking sheet and brush with olive oil for extra crispiness.
- Bake the Falafel: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden and firm. Let cool slightly.
- Assemble the Sandwiches: Warm pita bread. Fill each with fresh vegetables, 2–3 falafel balls, and drizzle with tahini or garlic yogurt sauce. Add pickled cucumbers or radishes if desired.
- Serve: Serve immediately while warm.
Notes
- For a spicy kick, add jalapeños or cayenne pepper to the falafel mixture.
- Use avocado slices for added creaminess.
- For a tangy twist, replace tahini with a lemon dill sauce.
- Add chopped kale to the falafel mixture for a nutrient boost.
- For a low-carb version, swap pita for lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
