Falafel Sandwich

Ingredients

• Dried chickpeas (1 cup)
• Onion (1, finely chopped)
• Garlic (2 cloves, minced)
• 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 (1/4 cup)
• Vegetable oil (for frying)
• Pita bread (4 pieces)
• Lettuce (2 cups, shredded)
• Tomato (1, sliced)
• Cucumber (1, sliced)
• Red onion (1, thinly sliced)
• Tahini sauce (1/2 cup)

Instructions

1. Place the dried chickpeas in a bowl and cover them with water. Let them soak overnight, or for at least 8 hours.
2. Drain the soaked chickpeas and transfer them to a food processor.
3. Add the chopped onion, minced garlic, fresh parsley, ground cumin, ground coriander, salt, black pepper, baking powder, and all-purpose flour to the food processor.
4. Pulse the mixture until well combined and slightly coarse in texture, ensuring not to over-process.
5. Transfer the falafel mixture to a bowl and refrigerate for at least 1 hour to firm up.
6. In a deep pan or skillet, heat vegetable oil over medium heat until hot (about 350°F or 175°C).
7. Shape the falafel mixture into small balls or patties, about 1-2 inches in diameter, and carefully place them in the hot oil.
8. Fry the falafel until golden brown and crispy, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
9. Remove the falafel from the oil and drain on a paper towel-lined plate.
10. Warm the pita bread in a toaster or oven until pliable.
11. Cut the pita bread in half and gently open each pocket.
12. Stuff each pita half with shredded lettuce, tomato slices, cucumber slices, red onion slices, and 4-5 falafel balls.
13. Drizzle tahini sauce generously over the falafel and vegetables before serving.
14. Serve the falafel sandwiches immediately and enjoy!