Lazy Falafel Plate with Tahini Sauce

Ingredients

• 2 cans (15 oz each) Chickpeas
• ½ cup Fresh Parsley
• 3 cloves Garlic
• 1 ½ tsp Ground Cumin
• 1 tsp Ground Coriander
• 2 tbsp All-purpose Flour
• 2 tbsp Olive Oil
• 1 cup Store-bought Hummus
• 3 tbsp Tahini
• 2 tbsp Lemon Juice
• 1 cup Cherry Tomatoes
• ½ whole English Cucumber
• 4 whole Pita Bread

Instructions

1. Preheat oven to 425°F. Pulse chickpeas in a food processor 8–10 times until crumbly but not a paste. Mix with garlic, cumin, coriander, flour, and half the parsley. Season with salt.
2. Spread the mixture on a parchment-lined sheet pan in a thin, even layer. Drizzle with olive oil. Bake 20 minutes, stirring halfway, until golden and crispy.
3. Make the salad: toss tomatoes, cucumber, remaining parsley, and 1 tbsp lemon juice.
4. Make the tahini sauce: whisk tahini, remaining lemon juice, and 2 tbsp water until drizzleable.
5. Spread hummus on plates. Top with falafel crumbles and salad. Drizzle with tahini sauce. Serve with warm pita.