Oven-Baked Falafel and Herb Pita Boxes

These oven falafel patties use canned chickpeas for a straightforward lunch that can be packed in separate pieces. A short chill firms the mixture before shaping, and a brush of oil helps the outside brown. Serve them warm at home or cool them before packing.

Serves: 4, about 12 falafel
Prep: 20 minutes, plus 20 minutes chilling
Cook: 25 minutes

Ingredients

• 2 cans (15 ounces each) chickpeas, drained and patted dry
• 1/2 small yellow onion, roughly chopped
• 1/2 cup packed parsley leaves
• 2 garlic cloves
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/3 cup all-purpose flour
• 2 tablespoons olive oil, divided
• 4 pita breads
• 1/2 cup tahini
• 2 tablespoons lemon juice and 3 tablespoons water
• 2 cups shredded lettuce and 1 cup sliced cucumber

Method

1. Heat the oven to 400°F and line a rimmed baking sheet with parchment. Pulse chickpeas, onion, parsley, garlic, cumin, coriander, salt, and pepper until coarse and mostly combined, stopping before the mixture becomes a paste.
2. Scrape into a bowl, stir in the flour and 1 tablespoon oil, cover, and refrigerate for 20 minutes so the mixture is easier to shape.
3. Shape into 12 patties about 2 inches wide. Arrange on the sheet and brush the tops with the remaining oil.
4. Bake for 12 minutes, turn the patties carefully, and bake another 10 to 13 minutes until browned and firm at the edges.
5. Whisk tahini, lemon juice, and water until smooth. Add a little more water if needed to make a pourable sauce.
6. Pack falafel, pita, lettuce, cucumber, and sauce in separate sections so the bread and vegetables stay fresh until lunch.

Variations

Replace parsley with cilantro or use a mix of both. Add a pinch of paprika to the chickpea mixture, or fold sliced pickled turnips into the pita at serving. If the mixture crumbles when shaped, pulse in one extra tablespoon of water.

Storage and reheating

Refrigerate cooked falafel in a covered container for up to 4 days. Reheat on a baking sheet at 350°F until hot, or serve chilled in a packed lunch. Keep cut vegetables and tahini covered and cold, and assemble the pita just before eating.

Read the lunchbox prep plan for a busy week and meal planning with pantry basics for more ways to plan lunch. Add this recipe to the Lucru Home grocery list and list any missing ingredients before shopping.