Falafel Stuffed Flatbreads with Chili Lime Garlic Fries
One of the world’s most beloved street foods, made easy right in your own kitchen. A quick note on the tahini garlic sauce: this is very garlicky, as the name suggests, and if you want a tamer sauce, substitute 1 tsp of garlic powder for the fresh clove of garlic. You’ll still get a garlicky sauce, but it won’t be as spicy and intense. OR simply sub in your favorite store-bought hummus. Either works great!
Ingredients
Two 15-ounce cans chickpeas
1/2  large red onion roughly chopped (about 1 cup chopped)
3 large cloves garlic roughly chopped
1/3 cup parsley
1/3 cup cilantro
2Â Â TBSPÂ olive oil
2Â Â TBSPÂ lemon juice
2  tsp cumin
2  tsp coriander
2  tsp salt
2  tsp baking powder
½ cup all-purpose flour optional for binding
4 naan flatbreads store-bought or homemade
Sliced cucumber
Pickled red onion see how-to in previous blog post
Arugula or shredded lettuce
Chili Lime Garlic Fries recipe below
Tahini Garlic Sauce, optional (see below)Â OR use your favorite hummusÂ
For the Tahini Garlic Sauce
·       1 large clove garlic or more, if you like
·       Scant tsp salt
·       ¼ cup tahini
·      ¾ cup plain Greek yogurt can sub mayo
Instructions
To Make the Falafel
1.     Preheat your oven to 375°F. Spread a large baking sheet with a thin layer of olive oil.
2.    In a food processor, combine the chickpeas, onion, garlic, parsley cilantro, olive oil, lemon juice, cumin, coriander, and salt. Pulse until the ingredients are chopped/well-mixed (10 or 12 times).
3.    Taste the mixture and adjust the amounts of any ingredients, as you like. Add the baking powder and flour to the mixture and continue pulsing until the mixture forms a ball; you might need to add a bit more flour to get to this point. You want it to be firm enough to roll into balls/patties without it totally sticking to your hands. Â
4.    Using your hands, form the falafel mixture into equal-sized balls in your hand, making sure that they’re all roughly the same size. You can make them as big or small as you like (I make mine a little bigger than golf ball-sized).
5.    Transfer to the baking sheet and press the balls into patties, roughly 1/2-inch thick.Â
6.    Brush the tops with a little more olive oil.
7.    Bake for 25 to 30 minutes, flipping about halfway through. You’ll know they’re done when they’re golden brown on both sides and feel dry to the touch, but give a little when you press them.
8.    Serve the falafel on some warm naan or pita bread, smothered in tahini garlic sauce (see below), with some sliced cucumbers, pickled red onions, arugula, and lots of chili lime garlic fries (recipe to follow!)
To Make the Tahini Garlic Sauce
1.     In a blender, combine the garlic, salt, tahini, and yogurt. Blend until smooth and transfer to a bowl.Â