Ingredients

The following ingredients have 4 Servings
  • 2 cups cooked chickpeas (drained + rinsed)
  • 1 cup fresh herbs (I like using 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
  • 1/2 leave of a jalapeno (seeded ( the seeds in for more heat if desired))
  • 1/2 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)
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1/4 cup parmesan (or nutritional yeast if vegan)
  • 2 tablespoons toasted sesame oil
  • 1 cup fresh basil
  • 1 leave jalapeno (seeded ( some seeds in for more heat!))
  • 1 tablespoon honey (optional (depending on your taste))
  • salt + pepper (to taste)

Instruction

  • 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 harvarti 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!