The pantry chickpea pita
Golden herb patties, crunchy salad, and a tahini drizzle. Cupboard magic, basically.
Fried falafel wrap
Chickpeas bring fiber, and measured seasoning lets you adjust sodium. Baking changes the cooking method, but a lower-fat result is not guaranteed against every falafel recipe.
same craving, a fresh ideaA closer look at the craving.
Chickpeas bring fiber, and measured seasoning lets you adjust sodium. Baking changes the cooking method, but a lower-fat result is not guaranteed against every falafel recipe.
A little more possibility.
A bean-centered pita with a manageable ingredient list.
The pantry chickpea pita
What you’ll need
Ingredients
Let’s do this
- 1
Heat the oven to 425°F and line a tray. Dry chickpeas very well with a clean towel, then mash with a fork until no whole chickpeas remain.
- 2
Mix in breadcrumbs, egg, parsley, garlic, cumin, coriander, and salt. Let stand for 5 minutes so the crumbs absorb moisture.
- 3
Shape into 8 small, firmly packed patties about 1/2 inch thick. Place on the tray and brush the tops with oil.
- 4
Bake for 22–25 minutes, carefully flipping after 15 minutes, until firm and golden. The egg-containing centers should reach 160°F.
- 5
Whisk tahini, lemon juice, and water into a sauce. Warm pitas, then fill with patties, cucumber-tomato salad, and drizzle.
Original recipe idea. Times are estimates; nutrition has not been calculated. Adjust for your dietary needs and allergies.
Good questions.
These sources support general nutrition and food-safety principles. This particular recipe has not been nutritionally analyzed or kitchen-tested; comparisons depend on portions, brands, and preparation.
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