Baked Falafel Sandwiches
Step 1Preheat oven to 350 degrees F. Line a baking sheet with foil; coat with cooking spray.
Step 2Pulse chickpeas, parsley, cilantro, grated onion, panko, tahini, lemon zest, 1 tablespoon lemon juice, cumin, salt and garlic in a food processor until a coarse meal forms, 10 to 12 pulses, stopping to scrape down the sides as needed. Shape the mixture into 4 (1/2-inch-thick) patties (about 1/2 cup each). Arrange the patties on the prepared baking sheet; coat tops with cooking spray. Bake for 10 minutes. Flip the patties; coat tops with cooking spray. Continue baking until golden brown, 10 to 12 minutes.
Step 3Meanwhile, combine sliced onion, cucumber, oil and the remaining 1 tablespoon lemon juice in a medium bowl. Let stand at room temperature, stirring occasionally, for about 20 minutes.
Step 4Remove the patties from the oven; let cool for 5 minutes. Cut in half.
Step 5Meanwhile, place wraps directly on oven racks; bake until just warmed through, about 1 minute.
Step 6Add arugula to the cucumber mixture; toss to combine. Place the warmed wraps on a work surface; top evenly with the arugula mixture, falafel halves, tomato slices and tahini sauce. Working with 1 wrap at a time, fold 1 side of the wrap over the center and roll up burrito-style. Wrap the bottom half with foil to hold the wrap together.
1 Cooking spray
1 (15 ounce) can no-salt-added chickpeas, rinsed
½ cup chopped fresh flat-leaf parsley
½ cup chopped fresh cilantro
½ cup grated red onion, plus 1 cup thinly sliced, divided
¼ cup panko breadcrumbs
1 tablespoon tahini
1 teaspoon grated lemon zest
2 tablespoons lemon juice, divided
1 teaspoon ground cumin
¼ teaspoon salt
1 large clove garlic, grated
1 cup thinly sliced English cucumber
1 ½ tablespoons extra-virgin olive oil
4 eaches (10-inch) whole-wheat wraps
2 cups loosely packed arugula
1 large tomato, cut into 8 slices
1 recipe Tahini Sauce with Lemon & Garlic (see Associated Recipes)