Pita Pockets with Falafel
- 2—15 oz. cans of chickpeas
- 1/2 large onion, roughly chopped (about 1 cup)
- 4-5 tablespoons finely chopped fresh parsley
- 4-5 tablespoons finely chopped fresh cilantro
- 1 teaspoon salt
- 2-4 cloves of garlic
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 4-6 tablespoons flour (oat flour or masa to keep them gluten-free)
- Olive oil
- Chopped tomato for garnish
- Lettuce for garnish
- Cucumber for garnish
- Tahini for dressing
- Pita bread
- Food processor/blender/mortar & pestle
- Measuring spoons & cups
- Large bowl
What to do:
- Put the drained chickpeas, onions, parsley, cilantro, salt, hot pepper, garlic, and cumin in the bowl of a food processor, blender, or mortar and pestle. Process until blended but still a little chunky.
- Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. Add more flour, a little at a time so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours (optional.)
- Form the chickpea mixture into balls about the size of walnuts, flatten slightly and brush each side with olive oil. Grill over medium heat until browned on both sides. They take about 10-15 minutes to cook.
- Serve 3-4 falafel on a pita with tomato, lettuce, cucumber, and tahini dressing.