Photo: Falafel in Pita with Yogurt Sauce Recipe
Ingredients
- 2 tablespoons canola oil, plus extra for frying
- 1 medium yellow onion, chopped
- 1 large red bell pepper, chopped
- 5 cloves garlic, chopped
- 2 (14-ounce) cans chick peas, drained
- 1 teaspoon red chili flakes
- 1 teaspoon ground cumin
- 1 egg
- 1 tablespoon salt
- 1/2 tablespoon freshly ground black pepper
- 5 tablespoons flour
- 2 cups freshly chopped parsley leaves
- 3/4 cup freshly chopped cilantro leaves
- Pitas, for sandwich
- Toppings: shredded lettuce and chopped tomato, sliced cucumbers
- Yogurt Dipping Sauce, recipe follows
Directions
In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.
In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.
Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.
Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.
In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.
Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.
Yogurt Dipping Sauce:
- 1 cup plain yogurt
- 1/2 tablespoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon salt
- 1 tablespoon freshly chopped cilantro leaves
- 2 teaspoons freshly chopped parsley leaves
- 1/2 teaspoon ground cumin
Mix ingredients together in a small bowl and chill until ready to use.
Yield: 1 cup
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By ewebb21
Tennessee
on February 04, 2012
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We eat falafel all the time and this was a nice twist on the norm. I used canned chick peas but tried the no salt added version. It needed salt in the end. Loved the color with all the peppers and parsley but they were quite wet. When you fry them, make smaller size spoonfuls and I think they will cook through better. Will try rolling in flour next time too. Super yummy tho!!
By kristylwarren
on February 01, 2012
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I appreciated the advice of other reviewers and used about 1/2 the salt and cumin, and rolled the falafel in flour before frying. Rolling in flour also allowed them to be hand-formed, to save time. I found the recipe fun, easy and flavorful! So much flavor for the simplicity of the recipe.
By chefcami
New York, NY
on November 02, 2011
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If this is your first time preparing this recipe, then I definitely suggest you cut the salt quantities-- other than that I have no complaints. This homemade version tastes fresher than anything store bought. I eat them without the pitas, topped with a lightly dressed white onion and tomato garnish and accompanied by a cabbage slaw salad. Canned chickpeas work just fine, I don't have the patience to soak beans overnight.
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