Ingredients

• 15 1/2 oz. Canned Chickpeas, rinsed and drained
• 1/4 c. THRIVE Carrot Dices hydrated
• 1/4 c. THRIVE Chopped Onions - hydrated
• 1/4 c. Parsley
• 1/4 c. White Flour (All Purpose Unbleached Flour)
• 2 tsp. Ground Cumin
• 3/4 tsp. Iodized Salt
• 1/2 tsp. Paprika
• 1/4 tsp. Cayenne
• pinch Ground Black Pepper
• 2 1/2 tbsp. Lemon juice, divided
• 3 clv. Garlic, minced and divided
• 2 tbsp. Olive Oil
• 1/4 c. Plain Yogurt (vegan if preferred)
• 1 tbsp. Tahini
• 2 Pita Bread, halved, if using

Directions

1. Combine chickpeas, carrots, onion, parsley, flour, cumin, salt, paprika, cayenne, black pepper, 2 tablespoons lemon juice, and 2 minced garlic cloves in a food processor.
2. Pulse until the ingredients are finely ground but not pureed.
3. Divide the mixture into 8 parts and form them into 1/2 inch thick patties
4. Heat the oil in a large skillet over medium heat. Cook each falafel until golden brown on both sides and cooked through, about 3 minutes per side.
5. For the Yogurt-Tahini Sauce, combine yogurt, tahini, 1/2 teaspoon lemon juice, and 1 clove minced garlic in a small bowl. Mix well.
6. Season to taste with salt and black pepper.
7. Serve 2 patties with lettuce, chopped tomatoes, and sliced red onion in a pita half topped with some Yogurt-Tahini Sauce.