A delightful Mini Falafel Sandwich made with soft and flavorful falafel, pesto hummus, fresh Israeli salad, and caramelized red onions. The falafel is easy to prepare using canned chickpeas and a blend of spices, making it a quick favorite. The mix can be refrigerated for enhanced flavor, and it pairs perfectly with homemade or store-bought pita bread!
1: For falafel, mix canned chickpeas, juice from half a lemon, garlic cloves, cubed onion, cilantro, baking powder, breadcrumbs, egg, cumin, kosher salt, black pepper, and olive oil in a high-speed food processor.
2: Refrigerate the mixture for 1 hour.
3: Preheat oven to 375°F.
4: Form flat circles of the mixture on a baking sheet and bake for 20-25 minutes, flipping for an additional 5-10 minutes.
5: For the hummus, blend canned chickpeas, pesto, garlic cloves, tahini paste, lemon juice, olive oil, kosher salt, and black pepper in the same food processor, adding water slowly.
6: Prepare toppings by caramelizing onions, cutting tomato and cucumber, and preparing tahini using tahini paste diluted in water.
7: Assemble the sandwich with the falafel, pesto hummus, toppings, and pita bread.
