What you'll be getting:

Chickpea and Lentil Falafels

Per Serving

3 falafel patties (lentils, chickpeas, cumin, onions, garlic, salt, pepper, parsley, turmeric) 

2 T hummus (chickpeas, tahini, garlic, lemon, salt and pepper)

3 T yogurt sauce (yogurt, lemon juice, parsley, salt, and pepper) 

1/2 c shredded lettuce

1T avocado oil

cucumber slices 

tomato slices

1 flat bread* 

 

*gf wraps for gf diets

 

Equipment needed: Sheet pan.

Preheat oven to 435. 

Put patties on a lined sheet pan and put into the oven when it has reached 435. Drizzle a little oil (provided in the small container) over top of the patties.

Set timer for 10 minutes. After the 10 minutes, flip with a spatula and set another timer for 10 minutes. (20 minutes total) Because there is no flour in these falafels they are a little crumbly. Flip them carefully so that they don't fall apart too quickly. 

As you are waiting for the falafels to finish, you can set up your bread and veggies. Microwaving the bread is the best way to soften it. Since they are wrapped in aluminum foil they can also be placed directly in the oven to warm (about 5 minutes in the oven, 1 minute in the microwave). When the bread is warm, lay out on a cutting board, or a clean counter. Top the bread with the hummus. 

Then, top with the veggies. 

When the 2nd 10 minute timer goes off, place falafels on top of the lettuce. 

Drizzle sauce over top. From start to finish this dinner takes 20 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630