Falafel Pita

Ingredients

• 1 Cup Dried chickpeas - 1 (cup), Soak for 12 hours; drain thoroughly and pat dry before processing.
• 1.25 Cup Flat-leaf parsley, chopped - 1 1/4 (cups), Reserve 1/4 cup for serving; use the remaining 1 cup in the falafel mixture.
• 0.5 Cup Yellow onion, finely chopped - 1/2 (cup), finely chopped
• 4 Count Garlic - 4 (cloves)
• 2 Teaspoon Ground cumin - 2 (teaspoons)
• 1 Teaspoon Baking powder - 1 (teaspoon)
• 1.5 Teaspoon Kosher salt - 1 1/2 (teaspoons), Use 1 1/4 teaspoons in the falafel mixture and the remaining 1/4 teaspoon in the tahini sauce.
• 4 Cup Canola oil - 4 (cups), For deep frying; keep oil at 350°F.
• 4 Count 6-inch pita breads - 4 (count), Warm and open each pita into a pocket before filling.
• 0.5 Cup Tahini - 1/2 (cup)
• 3 Tablespoon Lemon juice - 3 (tablespoons)
• 0.33 Cup Cold water - 1/3 (cup)

Instructions

1. Soak and dry chickpeas

   1. 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.

2. Load the food processor

   2. 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.

3. Grind and chill the falafel mixture

   3. Pulse until finely ground and the mixture holds together when squeezed. Transfer to a bowl and refrigerate for 30 minutes.

4. Make tahini sauce

   4. Whisk the tahini, lemon juice, cold water, and remaining 1/4 teaspoon salt in a mixing bowl until smooth.

5. Shape the falafel

   5. Shape the chickpea mixture into 16 compact patties, using about 2 tablespoons per patty.

6. Fry the falafel

   6. 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.

7. Drain the falafel

   7. Transfer the falafel to paper towels to drain.

8. Warm the pita

   8. Warm the pita breads in a dry skillet for 30 seconds per side, then open each into a pocket.

9. Assemble and serve

   9. Fill each pita with 4 falafel, drizzle with tahini sauce, sprinkle with reserved parsley, and serve immediately.