Baked Falafel Pitas with Hummus and Tahini Sauce

Directions

1. Crank up your oven to 400 degrees Fahrenheit (200 degrees Celsius). This high temperature is crucial for achieving that crispy, golden-brown exterior on your falafel.

2. Grab your food processor and get ready to transform the ingredients into a cohesive mixture.

3. Open your can of chickpeas and give them a good rinsing under cool water in a colander. Draining removes excess liquid, which can prevent the falafel from crisping properly.

4. Next, add the breadcrumbs to the food processor. These act as a binder, holding the falafel mixture together and giving it a pleasant textural contrast to the soft chickpeas. You can use panko breadcrumbs for a lighter texture or regular breadcrumbs for a denser bite.

5. Now comes the flavor party! Toss in the chopped red onion, fresh parsley, and fresh cilantro. Aim for a relatively fine chop to ensure even distribution within the falafel.

6. Don't forget the garlic! Mince those cloves for a pungent kick that complements the other ingredients beautifully.

7. Add the ground cumin, coriander, and turmeric. These warm spices are essential for the signature falafel flavor profile.

8. Finally, sprinkle in the salt and black pepper. Start with a moderate amount and adjust to your taste preference later if needed.

Processing and Shaping the Falafel

1. With the lid securely fastened, give the ingredients in the food processor a series of short pulses. You want a coarse mixture, not a complete puree. The chickpeas should still retain some texture.

2. Wet your hands slightly to prevent sticking. Scoop out a portion of the falafel mixture and gently roll it into a tight, 1-inch ball. Imagine crafting miniature bouncy balls – that's the consistency you're aiming for.

3. As you form the falafel balls, place them on a baking sheet lined with parchment paper. The parchment paper prevents sticking and makes cleanup a breeze.

Baking the Falafel to Crispy Perfection

1. Slide the baking sheet with your falafel creations into the preheated oven. Let them bake for about 20 minutes.

2. Keep an eye on your falafel as they bake. You want them to achieve a beautiful golden brown color on the exterior, indicating a crispy texture. The inside should remain soft and flavorful.

Making the Creamy Hummus

1. Once the falafel are baking, grab your trusty food processor again. This time, it's hummus-making time!

2. Toss in the drained and rinsed chickpeas from the second can. These form the foundation of the hummus' smooth and creamy texture.

3. Add a generous amount of tahini. This sesame paste is the heart and soul of hummus, contributing its nutty richness and signature flavor.

4. Squeeze in some fresh lemon juice. The acidity cuts through the richness of the tahini and chickpeas, creating a balanced and refreshing taste.

5. Don't forget the garlic! Mince those cloves and add them to the food processor for another layer of deliciousness.

6. Drizzle in some olive oil. This helps create a luxuriously smooth texture in the final hummus.

7. Finally, sprinkle in some salt and pepper. Process the mixture until it reaches a smooth and creamy consistency. Taste and adjust the seasonings if needed.

Making the Tangy Tahini Sauce

1. In a separate bowl, grab a whisk and get ready to create a simple yet flavorful tahini sauce.

2. Start with some tahini paste. This will give the sauce its characteristic nutty flavor.

3. Add a generous squeeze of fresh lemon juice. This brightens up the sauce and complements the tahini beautifully.

4. Mince some garlic and add it to the bowl. The garlic adds a subtle depth of flavor that elevates the sauce.

5. Depending on the desired thickness, slowly whisk in some water