Greek Falafel Melts with Green Tahini Special Sauce

[nverland]

Greek Falafel Melts with Green Tahini Special Sauce
Prep time: 25 MINUTES cook time: 20 MINUTES total time: 45 MINUTES yields: MAKES 4 MELTS

Ingredients

Baked Falafel
2 cups cooked chickpeas, drained + rinsed
1 cup fresh herbs, (like a combination of cilantro, mint, parsley and dill)
2 cloves garlic, grated
2 tablespoons toasted pine nuts or sesame seeds
2 tablespoons fresh lemon juice
2 tablespoons flour (a gluten free blend may be used)
2 tablespoons olive oil
½ of a jalapeno, seeded (leave the seeds in for more heat if desired)
½ teaspoon cumin
Salt, to taste
4 ounces Havarti cheese, sliced
4 fresh, warm pitas or naan
1 cup hummus
Roasted red pepper, micro greens, baby kale, Kalamata olives, sliced red onion and sliced pepperoncini, for serving

Green Tahini “Special Sauce”
¼ cup tahini
2 tablespoons lemon juice
¼ cup parmesan (or nutritional yeast if vegan)
2 tablespoons toasted sesame oil
1 cup fresh basil
1 jalapeno, seeded (leave some seeds in for more heat)
1 tablespoon honey (optional, depending on your taste)
Salt + pepper, to taste

Instructions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Add the chickpeas, fresh herbs, garlic, pine nuts (or sesame seeds), lemon juice, flour, olive oil, jalapeno, cumin and a heavy pinch of salt to a food processor. Pulse until everything is minced but not pureed, stopping the machine and scraping down the sides as needed. Taste and adjust the seasoning, adding more salt and pepper if needed. Roll the mixture into 9-10 balls and place on the prepared greased baking sheet. Brush the tops of the balls with olive oil. Bake until crisp and golden brown, about 15-20 minutes. During the last 3 minutes, add the Havarti cheese. Remove from the oven and let sit on the baking sheet a few minutes before assembling your melts. To assemble, spread some hummus on a pita and then add 1-2 of the falafel balls. Drizzle the green tahini over (recipe below) and then stuff in some roasted red pepper, olives, micro greens, red onion and pepperoncini. EAT!

Green Tahini “Special Sauce “In a blender or food processor, combine all the ingredients + 3 tablespoons water. Blend until completely smooth, adding water if needed to thin the sauce. Taste and adjust salt and pepper as needed. Store sauce in the fridge for up to 1 week.