Greek Falafel Melts with Green Tahini "Special Sauce".

4.60 from 20 votes

Aside from the cheese, these Greek falafel melts are packed with goodness, full of yummy Greek flavors and baked instead of fried.

Prep Time25

Cook Time20

Total Time45

Course: Main Course, Sandwiches

Cuisine: American, Greek, Mediterranean

Servings: Melts

Calories: 599kcal

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

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!

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.