Crispy Falafel Pita Pockets

Dive into the world of crispy falafel pita pockets, a delightful Middle Eastern favorite that's taking the culinary scene by storm! This nutritious dish is made from chickpeas, packed with protein and fiber, making it a perfect vegetarian option. Stuff warm pita bread with flavorful falafel, fresh veggies, and a creamy tahini sauce for a satisfying meal. Learn how to craft this irresistible creation and enjoy a healthy, mouthwatering experience at home!

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Ingredients

For the Falafel:

1 cup dried chickpeas, soaked overnight

1 small onion, finely chopped

2-3 cloves garlic, minced

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon baking powder

Salt and pepper, to taste

1-2 tablespoons flour (if needed for binding)

Oil for frying (vegetable or canola)

For the Pita Pockets:

4 whole wheat pita breads

1 cup lettuce, shredded (romaine or green leaf works well)

1 large tomato, diced

1 cucumber, diced

1/2 red onion, thinly sliced

1/2 cup pickles (optional for added crunch)

For the Tahini Sauce:

1/4 cup tahini

1 garlic clove, minced

2 tablespoons fresh lemon juice

Water, to thin the sauce

Salt, to taste

Instructions

Prepare the Falafel Mixture:

- In a food processor, combine the soaked chickpeas, finely chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse the mixture until it becomes coarse but well combined. If the mixture appears too crumbly and doesn't hold together, incorporate 1 tablespoon of flour to help with binding.

Form the Falafel Balls:

- With damp hands, shape the mixture into small balls or patties, about 1.5 inches in diameter. Place the formed falafel on a plate and refrigerate for at least 30 minutes. Chilling helps the falafel maintain their shape during frying.

Fry the Falafel:

- In a deep skillet or pot, heat oil over medium heat until shimmering. Carefully add the falafel balls in small batches, taking care not to overcrowd the pan. Fry for approximately 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.

Make the Tahini Sauce:

- In a mixing bowl, whisk together tahini, minced garlic, and fresh lemon juice until smooth. Gradually add water, a little at a time, until the sauce reaches a pourable consistency. Season with salt to taste, adjusting to your preference.

Assemble the Pita Pockets:

- Lightly warm the pita bread in a dry skillet or microwave for a few seconds to make it pliable. Cut each pita in half to create pockets. Stuff each pocket with shredded lettuce, diced tomatoes, cucumbers, sliced red onion, pickles (if desired), and 2-3 crispy falafel balls.

Drizzle and Serve:

- Generously drizzle the tahini sauce over the stuffed falafel pockets. Serve immediately while the falafel are warm and crunchy for the best experience.

Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 4

- Presentation Tips: Arrange the stuffed pita pockets on a platter. Garnish with a sprinkle of fresh parsley and serve with extra tahini sauce and lemon wedges on the side for an added zing!