Description
Falafel Pita is filled with crispy homemade falafel, creamy tahini sauce, and fresh Israeli salad for a flavorful Middle Eastern meal.
Ingredients
Units
Scale
- 12 oz dried chickpeas
- 6 pita breads
- 4 garlic cloves
- 2 shallots
- 1 lemon
- 5 tablespoons tahini (sesame paste)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ras el hanout
- 1 teaspoon cayenne pepper
- 1 teaspoon baking soda
- Fresh Italian parsley
- Vegetable oil, for frying
Instructions
- Soak 12 oz of dried chickpeas in 6 cups of cold water for 8 to 12 hours. Drain well in a colander.
- Pulse the chickpeas in a food processor until finely ground, then transfer them to a large mixing bowl.
- Blend 2 shallots, 4 garlic cloves, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 tablespoon ras el hanout, 1 teaspoon cayenne pepper, 2 teaspoons salt, 1 teaspoon baking soda, the juice of 1 lemon, and a large handful of fresh Italian parsley until smooth. Mix this with the ground chickpeas.
- Add 1/3 cup cold water and knead until you have a slightly wet mixture.
- Meanwhile, heat a generous amount of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350 to 355°F.
- Use a falafel scoop (or 2 spoons) to shape the falafel. You can also roll the mixture into balls by hand.
- Fry the falafel for 4 to 5 minutes, until golden brown. Drain on paper towels.
- Meanwhile, make the tahini sauce by whisking together 5 tablespoons tahini with 1 to 2 tablespoons lemon juice. Gradually whisk in a little water until the sauce is smooth and creamy. Finish with a pinch of salt.
- Toast the pita breads in a toaster or the oven. Spread each pita with a layer of tahini sauce, then fill with falafel and (Israeli) salad. Serve with garlic sauce, if desired.
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Snack
- Method: Frying
- Cuisine: Middle Eastern