My new favorite friend is my oven. I’m a freak about cleaning my dishes before I eat, so the oven is a great way to pop stuff in, get my mess cleaned up, and eat before my food gets cold. Check out my latest baked creation that let me get a little messy!!

Prep time: 20 minutes

Cook Time: 25 minutes

Put-together time: 2 minutes

Total time: 57 minutes

Ingredients:

Chickpeas

Rosemary

Broccoli

Carrots

Salt

Pepper

Cumin

Tahini

Red onion

Cucumber

Tomato

Pita bread

Sauce:

Lemon

Vegenaise

Apple cider vinegar

Pepper

How-to:

Broccoli in a food processor

Chop broccoli and carrots in a food processor

Add chickpeas, seasonings, tahini, and lemon juice

Form chickpea dough into balls and place in oven

While the falafel is cooking, combine sauce ingredients

Dice veggies

Clean your kitchen and set table with yummy olive tapenade, wine, and veggies

Take falafel out of the oven and let cool for a couple minutes

Serve falafel on pita with sauce and veggies and dine with yummy (vegan!!!) wine – find more vegan wine here, and enjoy a fresh summery dinner!

Your full-time plant-eater and oven lover,

AJ

One Reply to “Vegan Rosemary Falafel Pitas”

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