These Lemon Herb Tahini Falafel Gyros are made with homemade falafel and hummus, and drizzled with my all time favorite lemon herb tahini dressing.
I previously posted a similar falafel gyro recipe but this time I tweaked the falafel and I really think this is my best falafel yet!
How to Make Lemon Herb Tahini Falafel Gyros
To make them, just pulse all of the falafel ingredients in a food processor and then scoop onto a cookie sheet and bake! Seriously they’re that easy.
Now what makes these little pita pockets so yummy, aside from the homemade falafel, are the roasted chickpeas and corn sprinkled on top along with the homemade hummus and lemon herb tahini drizzle.
If you haven’t heard me talk about how much I love this tahini dressing, I seriously use it all the time and we never have leftovers.
I mean, just look at that!! You need this for dinner.
My quick tip? Make the dressing/hummus while the falafel is baking or ahead of time. They don’t take a lot of time but you will need a blender so I just rinse out between each new batch.
If you’re smart, you’ll make a double batch and eat them again in a salad for the next night’s dinner (I’m lazy and try to do this whenever possible).
Lemon Herb Tahini Falafel Gyros
These Lemon Herb Tahini Falafel Gyros are made with homemade falafel and hummus, and drizzled with my all time favorite lemon herb tahini dressing.
Ingredients
Falafel
- 2 cups chickpeas (15.5 oz. can), drained
- 1 cup packed cilantro
- 1 cup packed parsley
- 1/2 cup onion, diced
- 2 garlic cloves
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 3-4 tbs flour
Baked Chickpeas
- 2 cups chickpeas (15.5 oz. can), drained
- 1 tbs melted coconut oil
- 1/2 tsp chili powder
- 1/2 tsp cumin powder
Hummus
- 2 cups chickpeas (15.5 oz. can), drained
- 1 garlic clove
- 1/4 cup tahini
- 1/2 tsp chili powder
- 3 tbs fresh lemon juice
Lemon Herb Tahini Dressing
- 2 tbs coconut cream
- 6 tbs fresh lemon juice
- A pinch of salt
- 2 tbs tahini
- 1 tbs milk (almond or regular milk)
Pita & Toppings
- 4 pocket pitas, halved slices
- 1/4 head of Lettuce
- 24 Cherry Tomatoes (I used about 3 per sandwich half)
Instructions
Falafel
- Preheat the oven to 375°F.
- In a food processor add all of the falafel ingredients and pulse together until fully combine. The batter should dough-like and come together. Add more flour 1 tbs at a time, if needed to get to the right consistency.
- Once ready, prepare a baking sheet lined with parchment and preheat the oven to 350°F.
- Use a cookie scoop or spoon to place the falafel on the baking sheet (3 across and 4 down depending on the size of your sheet, they shouldn't be crowded).
- Bake for about 25-30 minutes, until a light golden brown.
Baked Chickpeas
- Spread the chickpeas out on a parchment lined baking sheet, coat in coconut oil and toss together with the chili and cumin powders.
- Add to oven to bake for about 30 minutes at 375°F with the falafel.
Hummus
- In the meantime, add all of the hummus to a food processor and pulse until completely smooth. Set aside.
Lemon Herb Tahini Dressing
- Add all of the lemon herb tahini ingredients to a food processor and pulse until completely smooth. Set aside.
Assemble Pita Sandwiches
- Once all of the ingredients are ready, assemble your pita and serve immediately!
Notes
To prevent the falafel batter from getting too watery, pat the diced onion and the herbs with a paper towel before mixing.
This is optional but I like to warm the chickpeas on the stove just until they come to a boil then immediately remove from heat.
Skip the hummus recipe and use store-bought hummus, if you prefer.
