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Spa Meals: Falafel Pockets

April 4, 2013

This falafel pocket is a bit of a twist on a classic falafel recipe thanks to a crunchy pretzel crust. I love it because comes together in just a few minutes and can be stuffed into a warm pita pocket with and number of yummy toppings like arugula, sunflower sprouts (which contain a high concentration of youth supporting enzymes), baby tomatoes and tender spinach. These falafel patties are also great served over a green salad with big cubes of Feta cheese. I’ve shared this recipe a few times now with my son Halston and my husband. It’s been a hit each time!

Falafel Pockets
Serving Size: 2 (~500 calories per serving with pita pocket)

 

Ingredients
for the burgers
1 (15 oz) can chickpeas, rinsed and drained
1/2 small shallot, diced
1/2 cup carrots, grated
1/4 cup parsley, roughly chopped
1 lemon*
1 1/2 teaspoon cumin
1 teaspoon sea salt
1 tablespoon butter
1 tablespoon olive oil

for the finish
1 tablespoon tahini
1/2 cup pretzels
1 medium tomato*, diced
2 cups arugula*
2 pita pockets

Better-for-you ingredients
 

Learn more about the better-for-you ingredients in this recipe:
Chickpeas – Chickpeas are a member of the legume family. They are rich in fiber and are a popular source of protein in veggie-centric diets. One serving (1/2 cup) offers ~6g of protein. Chickpeas also offer a good dose of folate, which protects your heart and may help to prevent some birth defects and Alzheimer’s. Learn more here.
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Directions
Prepare the pretzel breadcrumbs by pulsing them in the food processor. Set aside.

Place the cooked chickpeas, carrot, parsley, onion, cumin and salt in the bowl of a food processor fitted with a steel blade. Grate the zest of the entire lemon and add that too. Then add the juice from half the lemon. Pulse the mixture until you have a thick, chunky consistency.

Form the mixture into two good-sized patties. Coat the patties in tahini, then toss them in the pretzel crumb mixture.

Place a large skillet over medium-high heat and add a tablespoon of butter and a tablespoon of olive oil to coat the bottom. Place the patties into the pan. Cook until just browned and crisp, about 2 minutes per side. I found I needed to add just a touch more butter to the skillet when browning the second side of the patties.

Serve the patties in a pita pocket stuffed with a handful of fresh arugula and diced tomatoes. Add an additional drizzle of tahini if you like!

 

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