Falafel Pita: A Taste of the Middle East in Every Bite

Falafel Pita

Yields: 4 servings Prep time: 30 minutes Cook time: 10 minutes

Ingredients:

For the Falafel:

• 1 cup dried chickpeas (soaked overnight)

• 1/2 onion, roughly chopped

• 2 cloves garlic, minced

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh cilantro, chopped

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander1

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/22 teaspoon baking powder

• Oil for deep frying
  

For the Pita and Toppings:

• 4 pita breads

• Hummus (store-bought or homemade)

• Tahini sauce (optional)

• 1 tomato, diced

• 1 cucumber, diced

• 1/2 red onion, thinly sliced

• Lettuce or spinach leaves
  

Instructions:

Prepare the Falafel:

1. Drain and rinse the soaked chickpeas.

2. Combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and baking powder in a food processor.

3. Pulse until a coarse mixture forms, but avoid over-processing. The mixture should hold its shape but still have some texture.

4. Form the mixture into small balls (about 1 inch in diameter).

5. Heat the oil in a deep fryer or large pot to 350°F (175°C).

6. Fry the falafel balls in batches for 3-4 minutes, or until golden brown and crispy.

7. Remove the falafel with a slotted spoon and drain on paper towels.
   

Assemble the Pita:

1. Warm the pita breads in a pan or oven.

2. Spread a generous amount of hummus inside each pita.

3. Add the falafel balls, diced tomatoes, cucumbers, red onions, and lettuce.

4. Drizzle with tahini sauce, if desired.

5. Serve immediately.
   

Tips and Variations:

• For extra flavor: Add a pinch of cayenne pepper or red pepper flakes to the falafel mixture.

• Make it gluten-free: Use gluten-free pita bread.

• Add other toppings: Try pickled turnips, hot sauce, or chopped olives.

• Make it ahead: Prepare the falafel mixture in advance and store it in the refrigerator until ready to fry.