Middle Eastern Falafel-Spiced Chickpea Pitas

Ingredients

• 2 cans (15 oz each) Chickpeas
• 4 whole Pita Pockets
• 1 ½ tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Garlic Powder
• ¼ tsp Cayenne Pepper
• 2 tbsp Olive Oil
• 3 tbsp Tahini
• 2 tbsp Lemon Juice
• 1 whole Cucumber
• 1 cup Cherry Tomatoes
• ½ whole Red Onion
• 2 tbsp Red Wine Vinegar
• ¼ cup Fresh Parsley
• Salt

Instructions

1. Quick-pickle the red onion: toss slices with red wine vinegar and a pinch of salt. Set aside.
2. Make the tahini sauce: whisk together tahini, lemon juice, and 2 tbsp warm water until smooth and pourable. Season with salt.
3. Toss dry chickpeas with cumin, coriander, garlic powder, cayenne, and salt.
4. Heat olive oil in a large skillet over medium-high heat. Add chickpeas and cook 8–10 minutes, shaking occasionally, until golden and crispy. Lightly smash a few with a fork.
5. Warm pitas in a dry skillet or oven for 30 seconds.
6. Stuff each pita with crispy chickpeas, diced cucumber, tomatoes, pickled red onion, and parsley. Drizzle with tahini sauce.