Falafel Pita Sandwich Recipes

Steps:

• In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.
• In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.
• Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.
• Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.
• In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.
• Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.
• Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl. Add salt to taste. Chill until ready to use.

Steps:

• Place the drained chickpeas, the onion and the garlic in the bowl of a food processor. Pulse several times to combine. Next, add the parsley (or cilantro), seasoning, and spices. Process again until everything is blended, but not pureed. Sprinkle in three TBSP. of flour and the baking powder and pulse to combine. Check the mixture. You want to be able to form a small ball with the mixture, that does not stick to your hands. If necessary, add a little more flour.
• Empty the mixture into a bowl, cover, and refrigerate for at least one hour (or even overnight if you are not ready to cook them).
• Remove the bowl from the refrigerator. Fill a medium skillet (10" - 12") with about ½" olive oil. Form the chickpea mixture into small patties about ½" thick each and set on a plate (I prefer forming patties instead of balls because they cook faster this way).
• Set the skillet over medium to medium-high heat and, when it gets hot, carefully slide the patties into the oil. Shallow fry them in batches, for about 3 minutes on each side or until golden brown (the time depends on their size). If they cook too quickly, lower the heat.
• Place on a plate lined with paper towels to drain.

Steps:

• CUCUMBER DRESSING: Mix vinegar, dill, onions and pepper in a bowl.
• Add cucumber slices and marinate overnight.
• Drain; discard liquid. Stir in yogurt. Makes about 4 cups; more than enough for the sandwiches.
• FALAFEL PATTIES: Preheat oven to 350ºF. Spray baking sheet with cooking spray.
• Microwave potato for about 3 minutes; cool, peel and mash with a fork. Set aside.
• Heat oil in skillet over medium heat and saute onions, jalapeno and garlic till soft; about 3 minutes. Stir in parsley and saute another minute.
• In a large bowl, combine beans with onion mixture; mix well.
• Stir in mashed potato, yogurt, paprika and lemon juice.
• Form into 24 patties using 2 tablespoons mixture for each. (It's easier to spoon 2 tablespoons on baking sheet and form into rounds).
• Place patties on baking sheet and bake for 10 minutes; turn patties over and bake for another 10 minutes.
• Assemble sandwiches by placing 2 patties in each pita half. Top with lettuce and 1 tomato slice. Serve with cucumber dressing.
• Serving = 2 pita halves with 4 patties and toppings.

Steps:

• Combine chickpeas, onion, parsley, garlic, cumin, coriander, salt and baking soda in a food processor or blender.
• Process until mixture is coarsely pureed and transfer to a large bowl. Stir in flour and shape mixture into 4 large patties and let stand for 15 minutes.
• Preheat oven to 400 degrees.
• Heat oil in a large ovenproof skillet over medium-high heat. Add patties and cook until golden brown, flipping once, about 2 minutes per side. Transfer skillet to oven and bake 10 minutes more.
• Meanwhile, whisk together tahini, water and lemon juice in a small bowl.
• To assemble sandwiches, place lettuce, tomatoes and cucumber in the pitas inside each pita with 1 falafel patty and drizzle with tahini dressing.
• Enjoy!