Mastering Mediterranean falafel pitas with this step-by-step recipe
Falafel, a cherished Mediterranean staple, is a deep-fried delicacy made from ground chickpeas and a mix of herbs. Originating from the Middle East, it has gained immense popularity worldwide as a vegetarian favorite. Often served in pita bread with fresh salad and various sauces, this eggless version preserves the traditional flavors and textures. Are you ready to make this exquisite dish? Check out the recipe!
Gather the following ingredients
For the falafel, you will need two cups of dried chickpeas (soaked overnight), one small onion (chopped), two cloves of garlic (minced), one cup of fresh parsley (chopped), two teaspoons of ground cumin, one teaspoon of ground coriander, one-half teaspoon of cayenne pepper, salt to taste, and oil for frying. For serving: Four pita breads, one diced tomato, sliced cucumber, and tahini sauce.
Preparing the falafel mixture
Drain the overnight-soaked chickpeas and place them in a food processor. Add the chopped onion, minced garlic and fresh parsley. Season with ground cumin, coriander, cayenne pepper and a dash of salt. Pulse the mixture to a coarse consistency that binds when pressed without becoming pasty. Be cautious to avoid over-processing to maintain the desired texture.
Shaping and frying falafels
Shape the falafel mixture into small balls or patties using hands or a scoop. Heat oil in a deep pan over medium heat until it's hot but not smoking. Fry the falafels in batches, carefully turning them to ensure they become golden brown on all sides. Once done, use a slotted spoon to transfer the falafels onto paper towels to drain excess oil.
Preparing pita pockets
Heat your oven or warm a skillet to soften the pita breads, making them pliable for filling. Slice each bread halfway to form a pocket. Open it gently, being careful not to tear it. Inside, spread a smooth layer of tahini sauce, ensuring it coats the inner surface well. Then set the stage for the falafel and add the vegetables.
Assembling the falafel pitas
Open each pita and stuff in three to four warm falafels. Add a mix of diced tomatoes and cucumber slices for crunch. Generously drizzle tahini sauce for added flavor. Serve these pitas immediately while warm, ensuring a delightful blend of the crispy falafels with the fresh vegetables and rich sauce.
