Rina Younan's Falafel Sandwich

Total Time:
1 hr
30 min
20 min
10 min

4 to 6 servings

  • Falafel:
  • Canola oil, for frying
  • 1 pound dried chickpeas, soaked overnight
  • 2 tablespoons all-purpose flour
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 2 teaspoons ground turmeric
  • 1 teaspoon chile flakes
  • 1 teaspoon ground coriander
  • 5 large cloves garlic
  • 1 yellow onion, chopped
  • 1/2 bunch fresh cilantro, chopped
  • 1/2 bunch fresh curly parsley, chopped
  • 1/4 cup white sesame seeds
  • Feta Garlic Mousse:
  • 3/4 teaspoon unflavored powdered gelatin
  • 1/2 cup heavy cream
  • 6 ounces feta
  • 6 cloves garlic, roasted
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Wheatberry and Honey Pita:
  • 4 cups white flour, plus more for dusting
  • 2 tablespoons sugar
  • 2 tablespoons yeast
  • 1 cup wheatberry flour or 2/3 cup wheatberries, milled in blender then sifted
  • 1/4 cup honey
  • 1/4 cup good quality olive oil, plus more for greasing
  • 2 teaspoons kosher salt
  • For the falafels: Fill a large skillet halfway up the side with oil. Heat until a deep-frying thermometer inserted into the oil reaches 375 degrees F.

  • Place the chickpeas, flour, cumin, salt, turmeric, chile flakes, coriander, garlic, onions, cilantro and parsley in a food processor, and pulse until ground down to a coarse cornmeal consistency. Chill for 10 minutes in the fridge.

  • Once chilled, scoop about 2 ounce balls of the falafel mix, and roll in the sesame seeds. Fry the balls, no more than 5 at a time, until golden brown, about 2 minutes on each side. Set the falafels on a paper-towel-lined sheet pan or plate as they come out of the oil to drain.

  • For the mousse: Dissolve the gelatin in 1 tablespoon water. Combine the heavy cream, feta and garlic in a sauce pot and heat until the feta slightly melts, 2 minutes. Pull off the heat and stir in the gelatin and olive oil. Then place in a blender and blend until very smooth. Scoop the mixture into a shallow bowl or container and season with salt and pepper. Refrigerate or blast chill, and set aside.

  • For the pita: Preheat the oven to 550 degrees F. In a medium bowl, combine 2 cups warm water, the flour, sugar and yeast. Cover and let it rise in a warm place for 10 minutes.

  • Place the honey, olive oil, salt and dough mixture into a stand mixer fitted with a dough hook attachment. Beat until the dough is soft, 10 minutes. Turn the dough onto a floured cutting board and cut into 4 to 8 pieces. Roll the pieces into round dough balls, and then flatten using your hands or a rolling pin to 1/2-inch thick and 4- to 6-inch round. Place the dough rounds onto an oil-greased sheet tray and bake until the dough is cooked, 2 to 4 minutes.

  • To serve, layer the mousse and falafel on top of the pita bread (taco-style), and serve.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

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