panko coated falafel and greek salad pitas

Name: Panko Coated Falafel and Greek Salad Pitas
Prep time: 45 min
Cook time: 30 min
Yield: 4
Cuisine: Greek
Ingredients: FALAFEL; 3 tablespoon(s) canola oil; 1 can(s) chickpeas, drained (15.5 oz); 1 small onion, chopped; 2 teaspoon(s) chopped garlic; 2 tablespoon(s) all-purpose flour; 1 teaspoon(s) ground coriander; 1 teaspoon(s) ground cumin; 1/2 teaspoon(s) ground cayenne pepper; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) Kosher salt; 1/4 teaspoon(s) freshly ground black pepper; 1 cup(s) Panko crumbs; DRESSING; 2 tablespoon(s) store-bought hummus tahini; 1 medium lemon, juiced; 2 tablespoon(s) light soy sauce; 1 tablespoon(s) toasted sesame oil; 1/4 cup(s) canola oil; SALAD; 1/2 large cucumber, seeded, peeled, and diced; 1 - Roma tomato, seeded and diced; 1 stalk(s) scallion, chopped; 6 - Kalamata olives, diced; 4 ounce(s) Feta cheese, cubed; 2 tablespoon(s) chopped cilantro; 8 - Bibb lettuce leaves; 4 - 8 inch pita rounds

(5 ratings)

Panko Coated Falafel and Greek Salad Pita on a plate.

review

Blue Ribbon Recipe by

Linda Dalton

@Stripey

Coconut Creek, FL

I think the best way to enjoy falafels is in a pita with a Greek salad. Here's my version of this popular street food. The falafels are baked, not fried, and rolled in panko to give this vegetarian treat a little more pizzazz.

Blue Ribbon Recipe

These Panko-coated falafel and Greek salad pitas are a delicious and satisfying meal. Panko crumbs and chickpeas make the falafel crispy outside and tender inside. Creamy and tangy, the dressing has a hint of nutty flavor from the sesame oil. The salad is fresh and crunchy. Stuffed into warm and soft pitas, each bite is bursting with flavor and texture. Easy to make, enjoy them for lunch or dinner, or bring them to a potluck.

— The Test Kitchen @kitchencrew

(5 ratings)

yield 4 serving(s)

prep time 45 Min

cook time 30 Min

method Bake

Ingredients For panko coated falafel and greek salad pitas

FALAFEL
3 Tbsp

canola oil
1 can

chickpeas, drained (15.5 oz)
1 sm

onion, chopped
2 tsp

chopped garlic
2 Tbsp

all-purpose flour
1 tsp

ground coriander
1 tsp

ground cumin
1/2 tsp

ground cayenne pepper
1/2 tsp

baking powder
1/2 tsp

Kosher salt
1/4 tsp

freshly ground black pepper
1 c

Panko crumbs
DRESSING
2 Tbsp

store-bought hummus tahini
1 md

lemon, juiced
2 Tbsp

light soy sauce
1 Tbsp

toasted sesame oil
1/4 c

canola oil
SALAD
1/2 lg

cucumber, seeded, peeled, and diced
1

Roma tomato, seeded and diced
1 stalk

scallion, chopped
6

Kalamata olives, diced
4 oz

Feta cheese, cubed
2 Tbsp

chopped cilantro
8

Bibb lettuce leaves
4

8 inch pita rounds

How To Make panko coated falafel and greek salad pitas

1
Preheat oven to 425 degrees D. Pour canola oil into a baking dish and place it in the middle rack of the oven. While oil is heating, make the falafel mixture. Combine chickpeas, onion, and garlic in a food processor or blender. Add the flour, coriander, cumin, cayenne, baking powder, black pepper, and salt and whirl until combined.

2
Shape mixture into 12 1 to 1-1/2 inch balls and roll in Panko crumbs. Place falafel balls in the preheated oil and bake for 15 minutes. Turn them over and bake for another 15 minutes. Remove from oven and keep warm by covering with aluminum foil.
3
While falafels are baking, prepare the salad and make the dressing. Combine all dressing ingredients and whisk to combine. Pour half of the dressing onto the salad, and toss. Save the rest of the dressing to use at another time.
4
Line each of 4 pita bread with lettuce and place 3 falafels on top of lettuce leaves. Top with dressed Greek salad.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!