Ingredients with Measurements:
- 1 cup dried chickpeas, soaked overnight
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking soda
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- Vegetable oil, for frying
- 4 pita breads
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup diced cucumber
- 1/4 cup tahini sauce
Special equipment needed:
- Food processor
- Deep fryer or large pot for frying
Step-by-step instructions:
1. Drain the soaked chickpeas and place them in a food processor along with the onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, and pepper.
2. Pulse the mixture until it forms a coarse paste.
3. Transfer the mixture to a bowl and stir in the flour until well combined.
4. Heat the vegetable oil in a deep fryer or large pot over medium-high heat.
5. Using a small cookie scoop or spoon, form the chickpea mixture into small balls and drop them into the hot oil.
6. Fry the falafel until golden brown and crispy, about 3-4 minutes.
7. Remove the falafel from the oil and drain on a paper towel-lined plate.
8. Cut the pita breads in half and stuff them with shredded lettuce, diced tomatoes, and diced cucumber.
9. Add 3-4 falafel balls to each pita pocket.
10. Drizzle with tahini sauce and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Fryer or pot temperature: 375°F
Serving size:
- Makes 4 pita pockets
Nutritional information:
- Calories: 420
- Fat: 17g
- Carbohydrates: 55g
- Protein: 15g
- Fiber: 9g
Substitutions for ingredients:
- Canned chickpeas can be used instead of dried chickpeas, but the texture may be slightly different.
- Parsley and cilantro can be substituted with other fresh herbs, such as mint or dill.
- Tahini sauce can be substituted with hummus or tzatziki.
Variations:
- Add sliced avocado or pickled onions to the pita pockets.
- Serve the falafel on a salad instead of in a pita pocket.
- Make a spicy version by adding chopped jalapeño or red pepper flakes to the chickpea mixture.
Tips and tricks:
- Make sure to drain the chickpeas well before processing them to avoid a watery mixture.
- If the falafel mixture is too wet, add more flour until it holds together.
- To keep the falafel warm and crispy, place them in a 200°F oven until ready to serve.
Storage instructions:
- Leftover falafel can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat falafel, place them on a baking sheet and bake in a 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the falafel pita pockets on a platter with a side of hummus and fresh vegetables.
Garnishes:
- Garnish the pita pockets with chopped fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a side of tabbouleh salad or roasted vegetables.
Suggested side dishes:
- Hummus, tabbouleh salad, roasted vegetables, or Greek salad.
Troubleshooting advice:
- If the falafel balls are falling apart in the oil, the mixture may be too wet. Add more flour until it holds together.
Food safety advice:
- Make sure to cook the falafel until they are golden brown and crispy to ensure they are cooked through.
Food history:
- Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans that are formed into balls or patties and fried or baked.
Flavor profiles:
- Falafel is savory and slightly nutty, with a crispy exterior and soft, fluffy interior.
Serving suggestions:
- Serve the falafel pita pockets with a side of tahini sauce or tzatziki for dipping.
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Region: Middle Eastern