These pita sandwiches are filled with a crunchy salad, crispy falafels and a generous shmear of hummus! Perfect for a weekday lunch or a weekend picnic. This recipe makes enough for 40 falafels and has all the details about how to save half in the freezer.
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Nutrition per serving: 407 calories, 14g total fat (1.7g saturated fat), 18g protein, 58g carbohydrates, 11g fiber, 10.1g sugar (0.5g added sugar), 1584mg sodium
Allergens: sesame seeds
For the Falafel
- 14 ounces dried chickpeas
- 6 cloves garlic
- 1 medium yellow onion
- 1 cup parsley
- 1 cup cilantro
- 1 jalapeño, seeded
- 4 tablespoons Falafel Spice
- 2 teaspoons cumin
- 1 1/ 2 tablespoons salt
- 1 tablespoon water
- 2 cups vegetable oil, for frying the falafel
- 2 tomatoes diced
- 1 Persian cucumber, diced
- 1/ 2 cup parsley, chopped
- 1 small red onion, diced small
- 1/ 3 cup diced pickled turnips
- 1/ 2 lemon, juiced
- 2 tablespoons tahini paste
- Pinch of salt
- 5 Pita
- 2 containers storebought Hummus
- 1 container storebought Chili Paste
The first step is to soak the dried chickpeas in water for 24 hours. They will double in size. Then, drain the chickpeas from the water thoroughly.
Add the chickpeas along with all the other ingredients under falafel mix into a food processor and blend for several minutes until paste-like. This may take a few minutes and may require using a rubber spatula to scrape the sides down. You may have to do this in 2 batches depending on the size of your processor.
At this point, you can either use the whole mix which will make about 40 pieces of falafel or you can split into 2 batches. One batch put in a ziplock bag and frozen for use at a later time. The other can be used for the present. This is completely up to you!
The batch that you would like to use, add 1/2 a tsp of baking soda to it and mix together. Place in the fridge for about 30 minutes before use. Note~ The frozen batch once defrosted will need 1/2 a tsp baking soda added to it before use.
In the meantime, work on the sandwich components. Have some hummus on hand and make the salad by mixing together the salad ingredients in a mixing bowl.
Now to make the falafel, heat 2 cups of vegetable oil in a small pot for several minutes until it starts to bubble. Keep the heat on medium
Use a cookie scoop to shape the falafel and drop gently in the oil. Let this cook for 2-3 minutes until crisp and browned on the outside. Place on a plate lined with paper towel and repeat. You can fit about 4 falafel's easily in the pot to make at the same time.
Assemble by cutting the pita in half. Open up the pita pocket. Smear hummus on one side and then add 2 pieces of falafel that you can slightly mash. Top with the salad and some chili paste if you like and enjoy it! Serve 2 pitas per guest.