Enjoy all the delicious flavors of a traditional falafel—chickpeas, tahini, garlic, cumin and coriander—in a family-friendly pocket-style sandwich.

Roasted Chickpea Pocket Sandwiches

Preheat oven to 400 degrees. Line a large rimmed baking pan with foil; set aside. 

For yogurt sauce, stir together yogurt, tahini, olive oil, lemon juice and salt in a small bowl; set aside. 

For roasted chickpeas, pat chickpeas dry on paper towel; transfer to a large bowl. Add garam masala, olive oil, red pepper, and garlic; toss to combine. 

Spread chickpeas in prepared pan. Bake for 40 to 45 minutes or until golden and crisp, stirring halfway through. Remove from oven and, if desired, gently toss with parsley.

To assemble, spoon 1½ Tbsp. yogurt mixture into each tortilla pocket; spread mixture up the side of inside pockets. Spoon 2 Tbsp. chickpea mixture into each tortilla pockets and stuff pocket with desired toppings. Serve with lemon wedges, if desired.