Ingredients:

1 large Yukon gold potato, peeled and diced
1 can of chickpeas, drained and rinsed
1 onion, finely chopped
1/2 a cup of fresh parsley, roughly chopped
2 cloves of garlic, minced
1 tablespoon of tahini (or sesame paste)
2 teaspoons of freshly squeezed lemon juice
1/2 a teaspoon of turmeric

1/2 a teaspoon of coriander
1 teaspoon of cumin
6 whole grain pitas
Butter or vegetable oil cooking spray

Garnishes:

Pickles or cucumber slices
Cherry tomatoes

Pickled radishes

Chopped red onions
Shredded romaine lettuce

Directions:

1. Steam peeled and diced Yukon gold potato until tender.

2. Combine cooked potato with chickpeas in a bowl and mash together until well homogenized.

3. Add onion, parsley, garlic, tahini, lemon juice, turmeric, coriander, and cumin and mix well.

4. Preheat oven to 350 degreens Fahrenheit. Put pitas on a baking tray and allow them to warm up in the oven - do not allow them to get crispy.

5. Use your hands to roll chickpea mixture into small balls - about the size of small figs or walnuts. Place balls on a baking sheet that has been covered with a thin layer of butter or vegetable oil cooking spray. Bake balls for 15 minutes. Turn them over and bake for another 15 minutes.

To serve, open each pita and fill with 2-3 falafel patties along with garnishes. Feel free to add a generous dollop of hummus and/or tahini and harissa (spicy sauce).