Veganfalafelmiddle-easternplant-basedveganweeknight

Crispy Falafel Pitas with Tahini Sauce

Name: Crispy Falafel Pitas with Tahini Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 480 g Chickpea, canned, rinsed, drained and patted dry; 80 g Onion, roughly chopped; 10 g Garlic, peeled; 25 g Parsley, leaves and tender stems; 15 g Cilantro, leaves and tender stems; 6 g Cumin, ground; 4 g Coriander seed, ground; 6 g Salt, plus a pinch for the sauce; 40 g All-purpose flour; 4 g Baking powder; 80 g Canola oil, for shallow frying; 60 g Tahini; 40 g Lemon, juiced; 50 g Water, cold; 280 g Pita bread, 4 pitas; 80 g Lettuce, shredded; 200 g Tomato, sliced; 150 g Cucumber, sliced

Herby pan-fried falafel made from canned chickpeas, tucked into warm pitas with crunchy salad and a lemony tahini sauce.

Total time

35 min

Serves

Difficulty

2/5

Ingredients

Step by step

Method

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01
Pat the drained chickpeas dry with a clean kitchen towel.
02
Put the chickpeas, onion, garlic, parsley, cilantro, cumin, ground coriander and salt in a food processor and pulse until finely chopped and the mixture holds together when pressed. Do not blend it to a smooth paste.
03
Stir in the flour and baking powder, then chill the mixture for 15 minutes so it firms up.
04
Meanwhile, whisk the tahini with the lemon juice and a pinch of salt; it will thicken. Whisk in the cold water a little at a time until the sauce is smooth and pourable.
05
Shape the mixture into 16 small patties, about 4 cm wide and 1.5 cm thick.
06
Heat the oil in a large frying pan over medium-high heat. Fry the falafel in batches for about 3 minutes per side until deep golden brown and crisp, then drain on paper towels.
07
Warm the pitas, open them and fill each with lettuce, tomato, cucumber and 4 falafel. Drizzle generously with tahini sauce.

Prep

20 min

Cook

15 min