Ingredients
Sandwich
- 1 (66.5 oz) can Chicken of the Sea® Chunk White Albacore Tuna, drained
- 4 cups canned chickpeas, reserve 3 Tbsp liquid
- 2 tsp cumin
- 1 tsp cayenne pepper
- 1/2 tsp paprika
- 4 garlic cloves
- 2 shallots
- 1 oz cilantro
- 1 oz parsley
- 1/2 cup flour
- salt and pepper to taste
- 2 cups panko breadbrumbs
- 1 1/2 cups vegetable oil
- 17 6-inch pitas, warmed
- 2 cups arugula
Cucumber Salad
- 10 oz cucumber, diced
- 10 oz purple cabbage, shredded
- 1/4 cup red onion, diced
- 1/4 cup sun-dried tomatoes in olive oil
- salt and pepper to taste
Smoky Honey Tahini Dressing
- 1/4 cup tahini
- 1/2 cup orange juice
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1 tsp lemon juice
- 1 tsp honey
- salt and pepper to taste
Nutrition Facts
calories
480
total fat
13g
saturated fat
1g
trans fat
0g
cholesterol
40mg
sodium
800mg
total carbohydrates
55g
fiber
4g
total sugars
4g
added sugars
0g
protein
33g
vitamin d
10% DV
calcium
10% DV
iron
15% DV
potassium
10% DV
Instructions
- Make cucumber salad by combining ingredients in large bowl. Refrigerate until ready to use.
- Prepare dressing by combining ingredients in large bowl. Refrigerate until ready to use.
- To make falafel, pulse tuna, chickpeas, cumin, cayenne, paprika, garlic, shallots, cilantro, parsley, flour, salt, and pepper until mixture holds together and ingredients are evenly combined.
- Using #60 scoop, form falafels.
- Toss falafels in breadcrumbs to coat. Refrigerate.
- Heat vegetable oil in sauté pan over medium heat.
- Cook falafels in batches until browned and heated through.
- Top each pita with cucumber salad and 4 falafels. Drizzle with smoky honey tahini dressing.
Nutrition Facts
calories
480
total fat
13g
saturated fat
1g
trans fat
0g
cholesterol
40mg
sodium
800mg
total carbohydrates
55g
fiber
4g
total sugars
4g
added sugars
0g
protein
33g
vitamin d
10% DV
calcium
10% DV
iron
15% DV
potassium
10% DV