Black Bean Quinoa Falafel Pita Sandwich
This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.
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Servings: 12
Serving Size: 11.5 ounces
Ingredients
Falafel
3 1/2 cups black beans, canned, drained, rinsed
2 cups quinoa, cooked
1 cup all-purpose flour
1/4 cup tomato paste
4 tablespoons soy sauce
2 teaspoons cumin, ground
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon coriander seed, ground
Canola oil, as needed
Coleslaw
3 cups vegan mayonnaise
2 1/2 cups cucumber, peeled, seeded, chopped
12 cups cabbage coleslaw mix
1/4 cup lemon juice
1 1/2 teaspoons Kosher salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/4 cup cilantro, fresh, chopped
To serve
12 pita breads, 6″
Preparation
- For the falafel – In a food processor, combine all listed ingredients, just enough to incorporate but broken down to a paste.
- Scoop mixture into 1 ounce patties and place on parchment lined sheet tray. Freeze for 15-20 minutes.
- Heat up oil on the flat top and sear the patties for 2 minutes on each side, until golden brown. Alternatively, you can deep fry the patties for 3-4 minutes until cooked through and golden brown. Remove and place on paper towel to drain excess oil. Hold hot for service.
- For the coleslaw – In a large mixing bowl, combine all ingredients listed. Mix until the cabbage is evenly coated.
- To assemble – Cut the pita bread in half. In each half fill with 2 ounces of coleslaw mixture, then top with 2 falafel patties, finish with 1 more ounce of coleslaw and 1 teaspoon chopped cilantro.
Nutrition information
Calories: 750 Total Fat: 21g Saturated Fat: 2g Trans Fat: 0g Carbohydrate: 111g Fiber: 17g Total Sugars: 4g Protein: 30g Sodium:1,290mg
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.