Falafel Pita [Street Food Monday]
 
 
Crisp fried chickpea fritters, spiced with cumin, coriander, onions and garlic, and tucked into super soft pita with all the falafel fixings you love.
Author:
Serves: 4-6
Ingredients
For the falafel:
  • 1 cup (250g) dried chickpeas, soaked overnight
  • ½ large onion
  • ¼ cup fresh coriander (cilantro)
  • 1 tsp sea salt flakes
  • 1 tsp cumin
  • ½ tsp dried coriander
  • 2 cloves garlic
  • 1 tsp baking powder
  • 2-3 tbsp all purpose flour
  • Oil, for frying
To serve:
  • Chopped salad of equal parts tomato, cucumber and red onion, dressed with olive oil and lemon juice
  • Pickle spears
  • Fresh mint
  • Sauce of equal parts tahini, yoghurt, lemon juice and a pinch of salt
  • Pita bread
Instructions
  1. Place the chickpeas into a bowl, and cover with at least 2 inches of water. Leave overnight (at least 8 hours).
  2. When you're ready to eat, drain the chickpeas and place them into the bowl of a food processor with all the remaining falafel ingredients.
  3. Pulse the mixture until the chickpeas are chopped very small - about the size of sprinkles. To test the mixture, turn off the processor, remove the lid and take a spoonful of the mixture. If you squeeze it in your hand it should hold together in a ball, but will collapse if you poke it. If the mixture does not hold together add a little more flour, or if it is too dry, a little water, scrape down the processor and pulse again, until you get a texture that will hold together.
  4. Prepare your salad and sauce at this point, so they're ready to go when the falafel are hot.
  5. Pour just under 2 inches of oil into a high sided frying pan, and place over a medium heat and bring up to 350F/180C.
  6. Scoop tablespoonfuls of falafel mixture, and form them carefully into balls - this is a bit easier if you wet your hands every couple of spoons.
  7. When the oil is hot, carefully add a few falafel at a time, making sure not to crowd the pan. Cook the falafel until they are golden brown and cooked through, at least 3 minutes all told. Cut one open to ensure they are cooked all the way through.
  8. When all the falafel are cooked, serve them stuffed generously into a pita, with plenty of salad, pickle spears, fresh mint, and tahini sauce. Apply to face!
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2014/07/falafel-pita-recipe-street-food.html