FALAFEL IN PITA W/ROASTED GARLIC&CARAMELIZED ONION COUSCOUS

Falafel in Pita W/Roasted Garlic&Caramelized Onion Couscous image

I love Falafel! This is my second attempt making it. The first time was a learning experience (not too good). But this one turned out really good. Next time I will try it with dried chick peas.

Provided by Joanne

Categories Beans

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 30

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Ingredients

2 (15 ounce) cans chickpeas, rinsed and drained
6 garlic cloves, chopped
1/2 onion, chopped
1 extra large egg
1 lemon, juice of
1/3 cup chopped parsley
1/3 cup chopped cilantro
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon cayenne pepper
1/3 cup self rising flour, plus 2 1/2 tbs
1/4 cup all-purpose flour, for shaping patties
salt
canola oil (for frying)
1 cup plain Greek yogurt
1/4 cup tahini paste
1 lemon, juice of
2 garlic cloves, chopped
1 pinch salt
1 pinch paprika
1/4 cup water
diced tomatoes and cucumber
pita bread, for sandwich
1 (10 ounce) box couscous (plain)
1 large onion, chopped
5 garlic cloves
1/4 cup olive oil, plus 1 tbs. olive oil
1 teaspoon salt
1/2 chicken bouillon cube
2 tablespoons chopped parsley

Steps:

For the Falafel:.
In a food processor, add the chickpeas, garlic, onion, egg, lemon juice, parsley, cilantro, cumin, coriander, and cayenne. Pulse about 5 times. Add self rising flower and pulse another 5 times. The mix should not be too smooth but no large chunks.
Transfer to a mixing bowl and season with salt. Refrigerate for 30 minutes.
Remove chickpea mix from refrigerator. Add enough oil to large saute pan to fill it 1/2-inch up the sides. Heat oil on medium heat while you form patties.
Drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup of flour. Roll into balls and press very gently into patties.
When oil is hot, reduce heat to med/low then fry patties in batches for 3 to 4 minutes per side. Transfer to a paper towel lined plate.
Slice the pita bread in half and open to make a pocket. Place 2 to 3 falafels inside and top with cucumbers, tomatoes and tahini yogurt sauce.
For the yogurt tahini sauce:.
Combine all ingredients in food processor. Blend on high speed to make a smooth and creamy sauce.
For the couscous:.
Place garlic cloves, 1 tbs. olive oil and 1/2 teaspoons salt in aluminum foil. Close tightly to make a pouch. Bake at 375 for 45 minutes (you can do this in a toaster oven if you want). When garlic is done, smash with a fork. It should be a paste like consistency.
In large saute pan, heat olive oil on med/low heat. Add onion and 1/2 teaspoons salt reduce heat to low and saute stirring occasionally for about 1/2 hour. Remove from heat.
Cook couscous according to box except (add 1/2 chicken bouillon cube to water). When couscous is done, add the caramelized onion, roasted garlic and parsley. Toss to combine.

Nutrition Facts : Calories 863.9, Fat 26.6, SaturatedFat 3.9, Cholesterol 46.6, Sodium 1561.1, Carbohydrate 131.4, Fiber 16.8, Sugar 3.3, Protein 27.5