Falafel Pita

🛒 Ingredients

• Dried Chickpeas 50 g · 175 kcal
• Fresh Parsley 10 g · 4 kcal
• Fresh Cilantro (Coriander) 5 g · 1 kcal
• Yellow Onion 15 g · 6 kcal
• Garlic Cloves 5 g · 7 kcal
• Cumin Powder 1 g · 4 kcal
• Coriander Powder 1 g · 3 kcal
• Baking Soda 1 g · 0 kcal
• Vegetable Oil (for frying) 15 g · 130 kcal
• Pita Bread 60 g · 160 kcal
• Tahini Paste 20 g · 110 kcal
• Lemon Juice 10 g · 3 kcal
• Cucumber 30 g · 4 kcal
• Tomato 30 g · 5 kcal
• Lettuce 20 g · 3 kcal
• Pickled Turnips 20 g · 5 kcal

👨‍🍳 Instructions

1. Soak dried chickpeas in cold water overnight or for at least 8-12 hours; then drain thoroughly.
2. In a food processor, combine the drained chickpeas, fresh parsley and cilantro, onion, garlic, cumin, coriander, and baking soda; pulse until a coarse, crumbly mixture forms (do not over-process to a paste).
3. Form the falafel mixture into small balls or flattened patties, about 3-4 cm in diameter.
4. Heat vegetable oil in a deep pan or pot to 170-175°C (340-350°F) and deep-fry the falafel in batches until golden brown and cooked through, about 3-5 minutes per batch.
5. While falafel fries, prepare the tahini sauce by whisking tahini paste, lemon juice, a splash of water, and a pinch of salt until smooth and creamy; adjust consistency with more water if needed.
6. Warm the pita bread briefly in a pan, microwave, or oven until soft and pliable.
7. Carefully open the warm pita bread to create a pocket, then fill generously with the hot falafel balls, fresh chopped cucumber, tomato, lettuce, and pickled turnips.
8. Finally, drizzle generously with the creamy tahini sauce and serve immediately for the best taste.