Easy Falafel Pita Sandwiches Recipes
FALAFEL IN PITA WITH YOGURT SAUCE
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.
FALAFEL PITA SANDWICH
Steps:
- Gather the ingredients.
- Heat a large nonstick skillet or griddle to medium-high heat. Coat with olive oil and heat a pita round for 2 minutes on each side. The pita may begin to brown a little. Repeat with the remaining pita rounds, making sure to cut the top part to reveal the pocket after heating.
- Stuff each pita round with 3 falafel balls and a spoonful each of diced tomatoes and cucumber. Top each with sliced onion, chopped parsley, the optional pickles, and a generous drizzle of tahini sauce.
Nutrition Facts : Calories 434 kcal, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 4 g, Protein 12 g, SaturatedFat 2 g, Sodium 461 mg, Sugar 4 g, Fat 19 g, ServingSize 6 servings, UnsaturatedFat 0 g
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- To prepare pickled vegetables: Combine carrot, onion, vinegar, sugar and 1/8 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Drain and set aside.
- To prepare falafel: Place chickpeas, parsley, scallions, egg, flour, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture that holds together when pressed forms. (The mixture will be moist.) Using a generous 1/4 cup each, form the chickpea mixture into 8 patties.
- Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook until the bottoms are golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
- Meanwhile, to prepare tzatziki sauce and serve: Combine yogurt, cucumber, dill, lemon juice and salt in a medium bowl. Warm pitas, if desired. Divide the pickled vegetables and patties among the pita halves and serve with the sauce.
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3/5 (43)Servings 40
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- The first step is to soak the dried chickpeas in water for 24 hours. They will double in size. Then, drain the chickpeas from the water thoroughly.
- Add the chickpeas along with all the other ingredients under falafel mix into a food processor and blend for several minutes until paste-like. This may take a few minutes and may require using a rubber spatula to scrape the sides down. You may have to do this in 2 batches depending on the size of your processor.
- At this point, you can either use the whole mix which will make about 40 pieces of falafel or you can split into 2 batches. One batch put in a ziplock bag and frozen for use at a later time. The other can be used for the present. This is completely up to you!
- The batch that you would like to use, add 1/2 a tsp of baking soda to it and mix together. Place in the fridge for about 30 minutes before use. Note~ The frozen batch once defrosted will need 1/2 a tsp baking soda added to it before use.
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