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Falafel, a staple of Middle Eastern cuisine, has garnered a global fan base for its delightful flavor and satisfying texture. These deep-fried balls or patties made from ground chickpeas or fava beans are not only delicious but also carry a rich cultural significance. Often enjoyed in a pita wrap with fresh vegetables and drizzled with tahini sauce, falafel represents the heart of vegetarian dining, making it an appealing choice for those seeking healthy yet flavorful meal options.

Crispy Falafel Pita Pockets

Discover the joy of making crispy falafel pita pockets at home! This article offers a step-by-step guide to creating perfectly crunchy falafel using dried chickpeas, fresh herbs, and spices. Learn how to assemble your pita with vibrant vegetables and a creamy tahini sauce that elevates every bite. Not only is falafel a delicious plant-based option, but it also packs a nutritional punch, making it a satisfying meal for everyone. Dive into the world of Middle Eastern cuisine and impress your family and friends with this delightful dish!
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Ingredients
  

For the Falafel:

1 cup dried chickpeas (soaked overnight)

1 small onion, chopped

2-3 cloves garlic, minced

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1 tsp cumin

1 tsp coriander

1/2 tsp baking powder

Salt and pepper, to taste

1-2 tbsp flour (if needed for binding)

Oil for frying (vegetable or canola)

For the Pita Pockets:

4 whole wheat pita bread

1 cup lettuce, shredded

1 large tomato, diced

1 cucumber, diced

1/2 red onion, thinly sliced

1/2 cup pickles (optional)

For the Tahini Sauce:

1/4 cup tahini

1 garlic clove, minced

2 tbsp lemon juice

Water to thin

Salt, to taste

Instructions
 

Prepare the Falafel Mixture:

    - In a food processor, combine soaked chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until a coarse mixture forms. If the mixture is too crumbly, add a tablespoon of flour to help bind.

      Form the Falafel Balls:

        - Using your hands, shape the mixture into small balls or patties, about 1.5 inches in diameter. Place them on a plate and refrigerate for at least 30 minutes to firm up.

          Fry the Falafel:

            - Heat oil in a deep skillet or pot over medium heat. Once hot, carefully add the falafel balls in batches, without overcrowding. Fry for about 3-4 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

              Make the Tahini Sauce:

                - In a bowl, mix tahini, minced garlic, and lemon juice. Gradually add water until you reach a smooth, pourable consistency. Season with salt to taste.

                  Assemble the Pita Pockets:

                    - Warm the pita bread slightly in a dry skillet or microwave. Cut each pita in half to create pockets. Fill each pocket with shredded lettuce, diced tomatoes, cucumbers, sliced red onion, pickles (if using), and 2-3 falafel balls.

                      Drizzle and Serve:

                        - Generously drizzle tahini sauce over the stuffed falafel pockets. Serve immediately while the falafel is warm and crispy.

                          Prep Time, Total Time, Servings:

                            20 mins | 1 hr 10 mins | 4 servings