![Stuffing Falafel Pitas with Tahini Gravy](https://cdn.statically.io/img/www.foodandwine.com/thmb/Ok0nQHViwGOUgm4oMQFbpGxAdgQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/stuffing-falafel-pitas-with-tahini-gravy-FT-RECIPE1120-786aee074890499e8e30e782163df70a.jpg)
Ingredients
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2 cups leftover stuffing, chopped into 1/2-inch pieces
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1 cup leftover mashed potatoes
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1/3 cup chopped fresh cilantro, plus more for garnish
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3 tablespoons grated yellow onion
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2 tablespoons all-purpose flour
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1 large egg, beaten
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2 teaspoons grated lemon zest plus 2 tablespoon fresh lemon juice, divided
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1 teaspoon cumin seeds
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1/2 teaspoon ground coriander
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1/2 cup sesame seeds
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2 tablespoons vegetable oil
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3/4 cup leftover turkey gravy
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1/2 cup tahini
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3/4 teaspoon kosher salt
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6 to 8 (6-inch) pita rounds, toasted and halved
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Leftover cranberry sauce, pickled onions, and hot sauce, for serving
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Chopped fresh flat-leaf parsley, for garnish
Directions
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Stir together stuffing, mashed potatoes, cilantro, onion, flour, egg, lemon zest, cumin, and coriander in a large bowl until combined. Shape stuffing mixture into about 28 balls (about 2 tablespoons each). Place sesame seeds in a shallow bowl. Roll each ball in sesame seeds; gently flatten into patties.
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Heat oil in a large nonstick skillet over medium-high. Working in batches, add patties to skillet; cook until browned, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
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Heat gravy in a small saucepan over medium; whisk in tahini until smooth. Remove from heat, and stir in salt and lemon juice.
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Stuff each pita half with 2 patties. Add a generous drizzle of tahini gravy, and top with cranberry sauce, pickled onions, and hot sauce. Garnish with parsley and cilantro.
Suggested Pairing
Spicy Mediterranean red.