Description
This is a great vegetarian dish for lunch or dinner!! Crisp on the outside, tender in the middle. Add more pepper flakes to the cilantro sauce is you like more bite.
Ingredients
- Chickpeas
- Onion
- Parsley
- Fresh Lemon Juice
- Garlic Cloves
- Coriander
- Cumin
- Salt
- Pepper
- Turmeric
- Cayenne
- Baking Powder
- Flour
- Vegetable Oil
- Tahini
- Water
- Lemon Juice
- Cilantro
- Green Onions
- Red Pepper Flakes
- Peanut Oil
- Sugar
- Pita Bread
- Lettuce
- Diced Tomato
Instructions
- In a food processor or blender mix together the first 11 ingredients until just smooth-a few small pieces is fine
- Stir in the baking powder and flour mixing well
- Cover and place in the fridge for 30 minutes
- In the meantime in a food processor or blender combine the tahini, water, lemon juice, garlic, salt and cayenne-pulse to smooth and pour into a squirt bottle if you have one
- Set aside
- In a food processor or blender combine the cilantro, garlic, onions, red pepper flakes, peanut oil, vegetable oil, salt, pepper and sugar
- Puree to smooth and pour into a squirt bottle if you have another one
- Set aside
- Shred lettuce, dice tomatoes and wrap pitas in a just damp towel and place in the middle of a 250f oven
- Heat oil over medium high heat in a heavy skillet-you would only need around 2 inches of oil for this-or in a deep, heavy saucepan
- Take about 2 t chickpea mixture and form into a ball, then press to form a small patty
- Repeat until you have 3 or 4 and carefully place in hot oil with a slotted spoon
- Fry 2 minutes, flip and fry for 2 minutes more
- You want the falafel nice and golden brown
- Repeat with remaining falafels
- Drain on a rack with paper towels or newspaper underneath
- Slice a warm pita in half, open and fill with lettuce and tomato, then 3 flalafels
- Squirt in some tahini sauce and cilantro sauce
- Serve