Eating more plant-based meals just got easier, and even healthier. This falafel-inspired pita sandwich gets its crunch from chickpeas that are roasted, not fried. A bright, zippy lime-jalapeño yogurt sauce is drizzled on right before digging in and compliments both the crunchy chickpeas and spiced roasted cauliflower.
Ingredients
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1 large head cauliflower, cut into 1 ½" florets (8 cups)
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1 can (15 ounces) chickpeas, drained and rinsed
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1 teaspoon ground cumin
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Kosher salt and freshly ground pepper
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3 tablespoons extra-virgin olive oil
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½ teaspoon finely chopped garlic
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½ cup packed fresh cilantro leaves, plus more for serving
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1 jalapeño, seeds removed, chopped
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2 tablespoons fresh lime juice
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¾ cup 5 percent-fat Greek yogurt
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4 pitas (each 6 inches)
Directions
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Preheat oven to 425°F. Arrange cauliflower and chickpeas on a rimmed baking sheet. Sprinkle with cumin, season with salt and pepper, and toss with oil. Roast, flipping vegetables once, until golden and crisp, 30 to 35 minutes.
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Meanwhile, combine garlic, cilantro, jalapeño, lime juice, and yogurt in a blender. Blend until smooth. Season with salt and pepper; if too thick, blend in 1 tablespoon water. Heat pitas in oven until warm, 1 minute. Split pitas and stuff with cauliflower mixture; drizzle with yogurt sauce, garnish with more cilantro leaves, and serve.