Falafel Pita Pockets with Hummus and Tahini Sauce
Rated 5.0 stars by 1 users
Cuisine
Mediterranean
Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
Calories
380
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
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1/2 cup chopped fresh parsley
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1/4 cup chopped fresh cilantro
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1/4 cup chopped red onion
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1/2 teaspoon coriander
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1/2 teaspoon paprika
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1/4 teaspoon cayenne pepper
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1/4 cup breadcrumbs
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Salt and black pepper to taste
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Vegetable oil for frying
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1 (15-ounce) can chickpeas, drained and rinsed
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1/4 cup tahini
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2 tablespoons olive oil
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2 tablespoons lemon juice
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1 clove garlic, minced
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1/4 cup tahini
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2 tablespoons water
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1 tablespoon lemon juice
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2 pita breads, warmed
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Chopped tomatoes
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Chopped cucumbers
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Sliced red onion
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Chopped lettuce
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Hot sauce
Directions
Before you start, ensure you have all the necessary ingredients for the falafel, including chickpeas, fresh herbs, spices, breadcrumbs, and vegetable oil for frying.
Drain and rinse the chickpeas thoroughly. Transfer them to a food processor along with the chopped parsley, cilantro, red onion, garlic, cumin, coriander, paprika, cayenne pepper (if using), breadcrumbs, salt, and pepper.
Pulse the ingredients in the food processor until they form a coarse mixture. If the mixture seems too dry, add a tablespoon or two of water to achieve a slightly sticky consistency.
Shape the falafel mixture into small, round balls, about the size of golf balls. If the mixture is too sticky, wet your hands slightly to prevent it from sticking.
Choose your preferred cooking method:
Frying: Heat a generous amount of vegetable oil in a large frying pan over medium heat. Once the oil is hot, carefully add the falafel balls and fry them until golden brown and crispy on all sides.
Baking: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper. Place the falafel balls on the baking sheet and bake for 20-25 minutes, flipping them halfway through, until evenly golden brown and crispy.
Once the falafel balls are cooked, remove them from the oil or baking sheet and drain them on a paper towel-lined plate. Set them aside to cool slightly.
Preparing the Hummus:
Combine the drained and rinsed chickpeas, tahini, olive oil, lemon juice, garlic, salt, and pepper in a food processor.
Process the ingredients until the hummus is smooth and creamy. If the hummus is too thick, add a tablespoon or two of water to achieve the desired consistency.
Taste the hummus and adjust seasonings as needed. Add more salt, lemon juice, or tahini to your liking.
Making the Tahini Sauce
In a small bowl, whisk together the tahini, water, lemon juice, salt, and pepper until the sauce is smooth and well combined.
If the tahini sauce is too thick, add a teaspoon or two of water to thin it out. If it's too thin, add a pinch of tahini for a thicker consistency.
Assembling the Pita Pockets
Warm the pita breads in a preheated oven at 350°F (175°C) for a few minutes, or until soft and slightly toasted.
Cut each pita bread in half horizontally, creating two pockets.
Spread a generous amount of hummus inside each pita pocket. Drizzle with tahini sauce to your liking.
Stuff the pita pockets with the cooked falafel balls. Add any desired toppings, such as chopped tomatoes, cucumbers, sliced red onion, chopped lettuce, or hot sauce.
Serve the falafel pita pockets immediately, while the falafel is still warm and crispy. Enjoy the explosion of flavors and textures in each bite!
