Falafel Pita with Tahini Sauce
Fried patties ground from soaked dried chickpeas, parsley and cumin, stuffed into pita with tomato, cucumber and lemony tahini sauce. Dried chickpeas are essential; canned ones fall apart in the oil.
- 1
Pulse the drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper in a food processor until the mixture looks like coarse wet sand and holds together when squeezed. Do not puree.
- 2
Chill the mixture for 15 minutes, then stir in the baking soda. Shape into 16 patties about 1 1/2 inches wide and 1/2 inch thick.
- 3
Whisk the tahini, lemon juice, cold water, and grated garlic until smooth and pourable. It will seize before it loosens; add water a spoonful at a time.
- 4
Pour the oil into a heavy pot no more than one-third full. Heat over medium to 350°F, measured with a thermometer. Keep the pot handle turned in and never leave it unattended.
- 5
Lower 4 or 5 patties in at a time with a slotted spoon. Fry 3 to 4 minutes, turning once, until deep brown and crisp. Drain on a rack and let the oil return to 350°F between batches.
- 6
Fill each pita half with lettuce, tomato, cucumber, and falafel. Spoon tahini sauce over the top and serve immediately.
Ingredients
- 1 cup dried chickpeas, soaked in cold water overnight and drained
- 1 small onion, roughly chopped
- 4 cloves garlic, peeled
- 1 cup parsley leaves, packed
- 1/2 cup cilantro leaves, packed
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking soda
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1/3 cup cold water
- 1 clove garlic, grated, for the sauce
- 4 cups vegetable oil, for frying
- 4 pita breads, warmed and halved
- 1 tomato, diced
- 1/2 cucumber, diced
- 2 cups shredded romaine lettuce
Instructions
- 1
Pulse the drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper in a food processor until the mixture looks like coarse wet sand and holds together when squeezed. Do not puree.
- 2
Chill the mixture for 15 minutes, then stir in the baking soda. Shape into 16 patties about 1 1/2 inches wide and 1/2 inch thick.
- 3
Whisk the tahini, lemon juice, cold water, and grated garlic until smooth and pourable. It will seize before it loosens; add water a spoonful at a time.
- 4
Pour the oil into a heavy pot no more than one-third full. Heat over medium to 350°F, measured with a thermometer. Keep the pot handle turned in and never leave it unattended.
- 5
Lower 4 or 5 patties in at a time with a slotted spoon. Fry 3 to 4 minutes, turning once, until deep brown and crisp. Drain on a rack and let the oil return to 350°F between batches.
- 6
Fill each pita half with lettuce, tomato, cucumber, and falafel. Spoon tahini sauce over the top and serve immediately.