Recipe #7: Falafel Pitas
Time: 1 hour, 30 minutes (approx.)
- 1 can chickpeas
- 1 onion, chopped finely
- 2 cloves of garlic, minced
- 3 tbsps fresh parsley, chopped finely
- 1 tsp coriander
- 1 tsp cumin
- Pepper, to taste (if desired)
- Oil (for frying)
1. Combine chickpeas, garlic, onion, coriander, cumin, and pepper in medium bowl. Mash chickpeas so that ingredients mix together.
2. Add flour and continue mashing. If you have a food processor, I would suggest to use it - we don't have one and mix and mash it all by hand, but the Falafel balls usually don't stick together as well when we form them because the ingredients aren't miniscule. Ideally, you will end up with a thick paste of chickpea mush.
3. Form the mixture into small balls, and slightly flatten them.
4. Fry the Falafel balls in approx. 2 inches of oil until golden brown (5-7 minutes each, turning once one side is brown).
We've only made Falafel pitas, though the Falafel balls themselves can be served as a main course, as an appetizer (usually with hummus and tahini), or they can even be made into burger patties (if formed differently) for Falafel burgers. Maybe that's what we'll try next.
Once you're ready to make the actual pitas, this is what we suggest to include in the pita:
- Falafel balls (2-3 per pita)
- Tahina/Tahini (sesame seed paste).
- Tomatoes, finely chopped
- Cucumbers, finely chopped,
- Onions, finely chopped (though there are already onions in the Falafels already)
- Lettuce, finely chopped
I also usually add tzatziki, though the guy at Extreme Pita has told me that it doesn't "fit" with the Falafel pita. I believe he denied me tzatziki once, even though I had asked for it! Unfortunately I didn't get any pics of the made-up pitas, but I'm sure you can picture it.
Now, obviously this isn't the most healthy meal possible due to the frying in the oil, but of course the ingredients are very healthy, so I like to think that it evens out a little bit. =)