EASY FALAFEL PITA SANDWICHES

Easy Falafel Pita Sandwiches image

Provided by Marilena Leavitt

Time 20m

Yield 10 pcs

Number Of Ingredients 21

For the falafel:
1 15oz. can organic chickpeas, drained and rinsed
½ cup red or white onion, (or one shallot), chopped
3 - 4 cloves of garlic, minced
½ cup fresh parsley (or cilantro), chopped
½ tsp. sea salt
¼ tsp. freshly ground black pepper
1 tsp. cumin
1 tsp. ground coriander
1 tsp. dried mint
1 TBSP. sesame seeds
3 - 4 TBSP. all-purpose flour
½ tsp. baking powder
--- olive oil (or any neutral oil) for shallow frying
For the sandwiches:
--- tzatziki or hummus
--- red onion, sliced
--- tomatoes, chopped (or cherry tomatoes, halved)
--- small seedless cucumber, diced (optional)
--- parsley (or cilantro), minced
--- warm pita bread (or any flatbread)

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.