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–+ servings
5 from 6 votes

Falafel Fattoush from Real Food, Really Fast

Author - Gena Hamshaw
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Cook Time: 10 minutes
Total Time: 10 minutes
Yields: 4 -6 servings

Ingredients

  • 4 2-ounce pita breads
  • 1 pint cherry tomatoes halved if large
  • 1 cup sliced Persian cucumber or diced English cucumber
  • 1 15- ounce can chickpeas rinsed and drained
  • 2 scallions thinly sliced
  • 1 cup fresh parsley leaves
  • 1 clove garlic finely minced
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2-1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons sesame seeds toasted

Instructions

  • Lightly toast the pita bread and chop it into bite-sized squares, about 1/2-inch each. Place the bread in a large bowl along with the tomatoes, cucumber, chickpeas, scallions, and parsley. Mix the vegetables around lightly to combine. Sprinkle in the minced garlic, red pepper flakes, cumin, coriander, 1/2 teaspoon salt, and pepper. Toss everything together until the vegetables are well distributed and evenly coated with the spices.
  • Right before serving, drizzle in the lemon juice and olive oil, tossing once more to incorporate. Add more salt to taste, if needed, and finish with a sprinkle of sesame seeds over the top.