Sheet Pan Falafel Pita Sandwiches
with Chopped Salad & Tahini Dressing
Cooking time
20 minutes
Servings
2/4
Calories
470 /serving
Sinking your teeth into these Middle Eastern sandwiches soothes away the stress of the day. Each pita is a treasure trove of texture, with warm, fluffy falafel alongside freshly chopped tomato and cucumbers. And it’s bursting with tastiness from a spice-zapped apple-tahini vinaigrette.
We will send you:
- 2 Cucumbers
- 1 Tomato
- 6 Falafels
- 60ml Apple-tahini vinaigrette
- 2 Pita
- 4g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Sesame • Soy • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
25 g
Saturated Fat
3 g
Sodium
960 mg
Total Carb
54 g
Sugars
5 g
Protein
16 g
Fibre
13 g
Preparation
Warm the falafels & pita
- Preheat the oven to 450°F.
- Arrange the falafels on a lined sheet pan and bake, 3 to 4 min., until beginning to warm.
- Flip, add the pita and bake, 2 min., until heated through.
Make the salad
- Meanwhile, halve the cucumbers lengthwise; cut crosswise into ½ inch pieces.
- Medium-dice the tomato.
- In a medium bowl, combine the cucumbers, tomato, ½ the spices, 1 tsp of the vinaigrette (double for 4 portions), a drizzle of oil and S&P.
Make the dressing
- In a small bowl, combine the remaining vinaigrette and spices, 1 tsp water (double for 4 portions) and S&P.
Plate your dish
- Divide the pita between your plates.
- Top with the falafels and salad.
- Drizzle with the dressing. Bon appétit!
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