Baked Falafel Sandwiches

Preheat the oven to 425°F and brush a baking sheet with extra-virgin olive oil.

Pulse all falafel ingredients in a food processor until coarsely ground.

Form the mixture into 16 uniform balls and place them on the prepared baking sheet.

Toss red bell peppers and sliced yellow onion with olive oil, kosher salt, and freshly ground black pepper on a separate baking sheet.

Bake the falafel and vegetables for 10 minutes, then flip the falafel and stir the vegetables, and bake for an additional 10-15 minutes until golden and cooked through.

Prepare the tahini sauce by whisking tahini, water, lemon juice, and a pinch of kosher salt in a bowl until smooth and creamy.

Mix the roasted red bell peppers with fresh cilantro, chopped pickles, and a splash of lemon juice to create a vibrant salad.

Assemble the sandwiches by stuffing warm pitas with the baked falafel, tahini sauce, and the roasted red pepper salad.