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Falafel Pita Sandwich
Dive into the vibrant culinary world of the Middle East with this irresistible Falafel Pita Sandwich. Each bite is a celebration of flavor and texture, featuring crispy, golden-brown falafel balls nestled in warm pita bread, paired with a medley of fresh vegetables and a rich, creamy tahini sauce. Originating as a popular street food in Egypt and widely enjoyed across the Levant, falafel has captured hearts around the globe. This delightful sandwich is perfect for lunch or a light dinner, offering a nourishing and satisfying meal that transports you to the bustling markets of Cairo or the vibrant streets of Jerusalem.
Ingredients
- Dried chickpeas
- 1 cup, soaked overnight
- Onion
- 1 small, chopped
- Garlic
- 3 cloves, minced (for falafel) + 1 clove (for tahini sauce)
- Fresh parsley
- 1/2 cup, chopped
- Ground cumin
- 1 teaspoon
- Ground coriander
- 1 teaspoon
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
- Baking powder
- 1 teaspoon
- All-purpose flour
- 3 tablespoons
- Vegetable oil
- for frying
- Pita bread
- 4 rounds
- Lettuce
- 1 cup, shredded
- Cucumber
- 1, sliced
- Tomato
- 1, sliced
- Tahini
- 1/2 cup
- Water
- 1/4 cup (adjust for consistency)
- Lemon juice
- 2 tablespoons
Instructions
- Soak the dried chickpeas in water overnight. Drain and rinse well before using.
- In a food processor, combine the soaked chickpeas, chopped onion, minced garlic, fresh parsley, ground cumin, ground coriander, salt, black pepper, baking powder, and all-purpose flour. Pulse until the mixture is well combined and holds together but is not pureed.
- Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 1 hour to firm up.
- While the falafel mixture chills, prepare the tahini sauce. In a bowl, whisk together tahini, water, lemon juice, and minced garlic until smooth. Adjust the consistency by adding more water if needed. Set aside.
- Heat vegetable oil in a deep pan or skillet over medium heat, ensuring there is enough oil to submerge the falafel.
- Shape the chilled falafel mixture into small balls or patties, about 2 inches in diameter. Carefully drop them into the hot oil, frying in batches to avoid overcrowding. Cook until golden brown and crispy, about 4-5 minutes. Remove from the oil and drain on a paper towel-lined plate.
- Warm the pita bread rounds in a toaster or oven until soft and pliable.
- Cut each pita bread in half and gently open the pocket.
- Stuff each pita half with a few falafel balls, sliced tomato, cucumber, and shredded lettuce. Drizzle generously with tahini sauce.
- Serve the falafel pita sandwiches immediately, garnished with extra parsley or a sprinkle of sumac if desired. Enjoy the burst of flavors!
Tips
- For a spicy kick, add chopped jalapeños or cayenne pepper to the falafel mixture.
- For a gluten-free option, substitute all-purpose flour with chickpea flour.
- Experiment with different sauces like spicy harissa or yogurt-based sauces to complement the falafel.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 20 minutes Calories: 450 Fat: 15g Carbs: 60g Protein: 15g Sodium: 300mg Sugar: 4g
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