Falafel-Stuffed Pita

Savor the vibrant taste of the Middle East with this Falafel-stuffed pita recipe. Enjoy crispy falafel balls combined with fresh veggies, all wrapped in warm pita bread, enhanced by a rich tahini sauce. This dish is simple to prepare, wonderful for a hearty lunch or a casual dinner, and brings a slice of Jerusalem or Cairo right to your table.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup fresh parsley, chopped
• 1 1/2 tsp Ground Cumin
• 1/2 tsp Ground Coriander
• 1/4 tsp Cayenne Pepper
• 1 Tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp baking powder
• 4 pita bread
• 1 cup lettuce, shredded
• 1 cup tomatoes, diced
• 1/2 cup cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup tahini sauce

Instructions

1. Place chickpeas, onion, garlic, parsley, Ground Cumin, Ground Coriander, Cayenne Pepper, flour, salt, and baking powder in a food processor. Pulse until the mixture is coarse yet holds together when pinched.
2. Shape the mixture into sixteen small balls, then flatten each slightly to form patties.
3. Preheat a skillet with a sufficient amount of oil over medium heat. Fry the falafel patties until they are golden brown and crispy on both sides, about 3 to 4 minutes per side.
4. Gently warm pita bread in the oven at 350°F (175°C) for about 5 minutes or until soft.
5. Open each pita bread at one end to form a pocket. Stuff with shredded lettuce, diced tomatoes, sliced cucumber, and thinly sliced red onion.
6. Place four falafel patties inside each pita pocket.
7. Drizzle tahini sauce over the falafel before serving.
8. Serve the falafel-stuffed pitas immediately.

Keywords: Recipe, Lunch, Middle Eastern, Falafel, Pita

Spice Rack: Cayenne Pepper, Ground Cumin, Ground Coriander, Salt

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