Falafel in warm pita sandwiches with tahini and Mediterranean salad
35 Minutes
1 Serving
Introduction
Tuesday- Dinner
Adapted from:
https://www.wellplated.com/italian-farro-salad/
https://www.cucinabotanica.com/post/farro-con-verdure-estive-al-forno
Steps
To make falafel:
1. Cut the onion and the parsley and mince the garlic
2. To a mixer add chickpeas, onion, parsley, cumin, coriander, garlic, some salt and pepper, pulse to combine
3. Then add the flour and pulse once again, the consistency should be thick and the mixture shouldn’t be smooth but it shouldn’t have large chunks either
4. Transfer to a bowl and cover it with plastic wrap, refrigerate for about 30 minutes (optional)
5. Then, take a spoonful of the mixture and create small balls or patties (your preference) by rolling them on a floured plate
You can fry or bake them
-> To fry:
Fry in 2 inches of oil at 350 F until golden brown, about 2 to 5 minutes
Remove from the pan and drain on paper towels
-> To bake:
Bake them at 365 for about 20-25 minutes, until they are slightly golden
Remove from oven and let them cool for 5 minutes
How to serve:
Warm some pita pockets
Cut some cucumbers, tomatoes, and some basil (how much you want)
To the pockets add falafel, tahini, and the cucumbers and tomatoes you prepared before
How to make
You can replace the all-purpose flour with chickpea flour if you have it in your pantry, this would give an extra nutty taste and a slightly higher protein content from the chickpeas
You can also serve your falafel on their own with some side tahini, hummus or Baba Ganoush
Ingredients
Falafel:
1 cup of canned chickpeas
1/2 an onion (medium size)
3 tbsp of parsley
1 tsp of cumin
1 tsp of coriander
1/2 clove of garlic
2-3 tbsp of flour (any flour)
Salt and pepper
vegetable oil (if fried)
To serve:
Pita pockets
Cucumber
Tomatoes
Tahini