Falafel Pitas

Ingredients

• 1½ cup dried chickpeas
• ½ onion
• 4 clove garlic
• ½ cup fresh parsley
• ¼ cup fresh cilantro
• 2 tbsp all-purpose flour
• ½ tsp baking powder
• 1 tsp cumin
• 1 tsp coriander
• ¼ tsp cayenne pepper (optional)
• ¾ tsp salt
• ¼ tsp black pepper
• 3 cup vegetable oil
• 4 pita bread
• ½ cup tahini
• 2 tbsp lemon juice
• ½ cucumber (optional)
• 1 tomato (optional)
• 2 cup lettuce (optional)

Steps

1. Soak chickpeas overnight, then drain and rinse thoroughly. In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, flour, baking powder, cumin, coriander, cayenne (if using), salt, and pepper. Pulse until well combined but still slightly coarse.
2. Form the falafel mixture into 12-16 small patties or balls (about 1.5 inches in diameter).
3. Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Fry falafel in batches for 3-5 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
4. While falafel fries, prepare the tahini sauce: whisk together tahini, lemon juice, and 2-4 tablespoons of cold water until smooth and creamy. Season with a pinch of salt if desired.
5. Warm pita bread in a dry skillet or microwave. Slice cucumber and tomato, and shred lettuce if using.
6. To assemble, open each pita pocket and fill with 3-4 falafel pieces. Top with desired fresh vegetables and drizzle generously with tahini sauce. Serve immediately.