Baked Falafel in Pita Sandwich

Falafel

Ingredients:
Dried chickpeas - 1 cup
Onions - 1 (diced)
Garlic - 3 cloves (chopped)
Cumin powder - ¾ tsp.
Coriander powder - 1 tsp.
Chili powder - ½ tsp.
Parsley - 2 tbsp.
Coriander - 2 tbsp.
Baking powder - 1 tsp.
Bread crumbs - ¼ cup
Salt and pepper (to taste)
Olive oil

Method:
Soak chickpeas with enough water over night.
Drain the chickpeas.
Place the uncooked chickpeas in a food processor or blender with onions, garlic, cumin powder, coriander powder, chili powder, parsley, coriander leaves and salt.
Process all until pureed & NOT a paste (without water).
Now add the baking powder and give a pulse.
Transfer the mixture into a bowl and add the pepper (optional) and bread crumbs. Mix well.
Cover and refrigerate for a hour.
Form a ball or use a falafel scoop. I used a bottle cap to shape them.
Brush the falafels with olive oil on one side.
Bake them at 190°C for 25-30 minutes by flipping them in the middle of the baking (after flipping brush with oil on the other side and continue baking).


Tahini sauce

Ingredients:
Tahini - ½ cup
Fresh lemon juice - from 2 Indian lemons
Salt (to taste)
Garlic - 2 cloves (minced)
Cilantro - 1 tsp. (chopped)
Parsley - 1 tsp. (chopped)
Olive oil - 1 tbsp.

Method:
Mix all the ingredients in a bowl and add required water to make the sauce quite thin.


Pita Sandwich

Method:
I lightly toasted the pita bread and cut it open into half . Stuff the pita bread with tahini sauce, sliced onion pieces, cucumber, tomatoes, olives, baked falafel and enjoy!

We had it for our lunch and the whole falafel batch was finished!

Note:
In Egypt, people don't use coriander leaves and chickpeas are substituted by fava beans.


Sent off to MLLA-20 event hosted by Rachel and originally started by Susan.

Posted in: Breakfast, lunch, Snacks, Veg