I love falafel, but sometimes it gets a bit crumbly. I figured that the best way to get a great tahini taste that is in falafel with the moistness that would hold the patty together would be to mix up the ingredients. I love this recipe because it makes patties that have a great texture, but is loaded with healthy ingredients and is easy, even for beginning chefs.
Tahini Pita Patties
1 (15 ounce) can Northern beans, cannelini beans or other white beans
1 medium yellow onion, finely chopped
3 Tablespoons garlic, minced
3 Tablespoons tahini paste
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
Juice of 1 lemon
1 teaspoon baking powder
1/4 cup garbanzo bean flour
3/4 cup panko bread crumbs
4 pita breads
1. Preheat the oven to 400 degrees.
2. Mash the white beans in a food processor, pureeing until a thick paste is formed. Spoon beans into a medium bowl.
3. Mix in all ingredients through the garbanzo bean flour and blend until smooth. Slowly mix panko into tahini patty mixture. Shape into 2 1/2 to 3 inch patties and place on a prepared baking sheet. Place in oven and bake for 20 minutes (or until golden), turning over once halfway through.
4. To assemble, place patties in warmed pitas with cucumbers and tomatoes and top with tahini sauce (recipe below).
1/4 cup plain dairy-free yogurt
3 Tablespoons tahini
1/4 cup finely diced peeled cucumber
Juice of 1/2 lemon
2 teaspoons dried parsley
Salt and pepper to season
Mix all ingredients in a small container, blending thoroughly. Use to top patties in pitas. Refrigerate any leftovers.