Look forward to lunch time thanks to this make-ahead falafel recipe, topped with a tangy feta- and herb-laced yogurt sauce.
Preheat oven to 400°F. Line a large baking sheet with foil and mist with cooking spray. In a food processor, combine chickpeas, onion, 1/2 cup cilantro and 1/2 cup parsley. Pulse until roughly chopped. Add egg, 1/4 cup panko, cumin, coriander, pepper and salt. Pulse until mixture forms a chunky puree. Transfer to a large bowl. If mixture appears too wet, mix in additional panko as needed.
Sprinkle flour onto a small plate. Scoop out 2 tbsp chickpea mixture and form into a circular 1/2-inch-thick patty. Lightly press both sides into flour, shake off excess and place on prepared baking sheet. Repeat with remaining chickpea mixture, making a total of 12 patties. Lightly mist tops of patties with cooking spray. Bake until bottoms are golden brown, about 12 minutes. Turn patties and bake until opposite sides are golden, 5 to 7 minutes more. Cool at room temperature and refrigerate in an airtight container (MAKE AHEAD: Prepare up to 3 days in advance through Step Two.)
Meanwhile, in a small bowl, stir together cheese, yogurt, lemon juice and remaining 1 tbsp each cilantro and parsley. (MAKE AHEAD: Yogurt sauce can be made up to 3 days ahead and refrigerated in an airtight container; stir well before serving.)
Assemble sandwiches just before serving: Cut each pita in half crosswise to form 2 pockets. Stuff each pocket with 3 patties (cutting patties to fit if necessary), 1/2 cup lettuce, 2 or 3 tomato slices and a generous 1/4 cup yogurt sauce.
Cell Regenerator: Chickpeas are an excellent source of protein, vitamin B6 and folate, which is also known as vitamin B9 or folic acid. Just 1 serving of our falafel sandwich provides almost half of your daily value of folate, a key player in building blocks of DNA and RNA, which are essential for rapidly growing tissues (like those of a developing fetus) and rapidly regenerating cells (like red blood cells and immune cells).
Za’atar, a Middle Eastern spice mix made of dried herbs and seeds such as sumac, thyme and sesame, is the seasoning du jour, popping up on menus in the hottest restaurants. Here, we make our own to flavor lemon-kissed chicken, which pairs perfectly with cilantro hummus and tangy pickled radishes.
Russet potatoes have a dry, starchy flesh that becomes wonderfully fluffy when baked, making them the ideal candidate for these richly spiced twice-baked potatoes. Serrano chiles can be quite hot, so reduce the amount used (or substitute with milder jalapeño) if you prefer this dish to be milder.