12h 45mFalafel Pita
Crisp chickpea falafel tucked into pita with tahini and fresh herbs.
- Energy
- 2493 calories per serving
- Protein
- 22.6 g per serving
- Carbs
- 70.2 g per serving
- Fat
- 246.6 g per serving
- Sodium
- 1181 mg per serving
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Cook this recipe
- canola oil-4 cups
- yellow onion-3.44 cups
- flat-leaf parsley-1.25 cups
- garlic-4 cloves
- dried chickpeas-1 cup
- tahini-0.5 cups
- cold water-0.33 cups
- lemon juice-3 tbsp
- 6-inch pita breads-4 count
- ground cumin-2 tsp
- kosher salt-1.5 tsp
- baking powder-1 tsp
Place the dried chickpeas in a large bowl, cover with plenty of cold water, and soak for 12 hours. Drain thoroughly in a colander and pat dry with paper towels.
Dry the chickpeas well before processing to reduce oil splatter during frying.
Reserve 1/4 cup chopped parsley. Add the chickpeas, remaining 1 cup parsley, onion, garlic, cumin, baking powder, and 1 1/4 teaspoons salt to a food processor.
Pulse until finely ground and the mixture holds together when squeezed. Transfer to a bowl and refrigerate for 30 minutes.
Keep hands and utensils away from the food processor blade until it has fully stopped.
Whisk the tahini, lemon juice, cold water, and remaining 1/4 teaspoon salt in a mixing bowl until smooth.
Shape the chickpea mixture into 16 compact patties, using about 2 tablespoons per patty.
Heat the canola oil in a heavy pot to 350°F. Fry the falafel in batches for 3 to 4 minutes, turning once, until deep golden and crisp.
Keep the pot less than half full of oil and never leave hot oil unattended.
Lower falafel gently into the hot oil with a slotted spoon to reduce splatter.
Transfer the falafel to paper towels to drain.
Let used oil cool completely before handling or disposing of it.
Warm the pita breads in a dry skillet for 30 seconds per side, then open each into a pocket.
Fill each pita with 4 falafel, drizzle with tahini sauce, sprinkle with reserved parsley, and serve immediately.
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