Baked Falafel in Homemade Pita

This was baked Falafel in homemade Pita bread. Adding fresh tomato, cucumber & radish salad and yogurt sauce made this vegetarian sandwich irresistible.

Based on several recipes, my baked Falafel was crispy outside and creamy inside with bright spices.

My pita bread is like cute pillows. They have a big pocket.

It was easy and no-meat dinner again! Unlike traditional Falafel, I didn't add any heat in Falafel, but I could add a tiny red chili pepper for J next time.

Baked Falafel
MAKES 14-15

1 can chickpea, rinsed, drained
1 garlic clove, minced
1/4 cup fresh parsley, chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
2 small green cardamon, ground
1/2 tsp Marash pepper (Turkish red pepper)
1 small red chile pepper, ground (optional)
1/4 tsp ground black pepper
2 pinches sea salt
1/2 tsp baking powder
1 small onion, finely chopped
1 egg
1 tbs all-purpose flour
1 tbs olive oil

1. Place chickpea, garlic, parsley, cumin, coriander, cardamon, pepper, salt, baking powder in a food processor, process until smooth. Transfer in a bowl, mix in onion, egg, and flour.
2. Make about 14-15 of 1 1/2 inch round, 1/2 inch thick disks.
3. Heat oil in a pan over medium-low heat , cook the disks without moved for 3 min or until brown, cook the other side for 3 min.
4. Transfer disks on baking sheet, bake in the oven at 400 F for 10 min.
5. Serve them in a pita bread along with chopped fresh tomato, cucumber, and radish dressed with lemon juice and olive oil, and yogurt mixed fresh dill and capers.