December 1,2020

Homemade Falafel Pitas

Servings: 4 Time: 2 Hours

Ingredients

  • 1 15oz can of Cadia Garbanzo Beans - $2.39
  • 1/3 cup chopped fresh parsley (or sub cilantro)
  • 4 cloves garlic, minced
  • 2 medium shallots, minced (or sub 3/4 cups white onion)
  • 2 tbsp raw sesame seeds (or sub for finely chopped nut, such as pecans)
  • 1 1/2 tsp cumin or to taste
  • 1/4 tsp sea salt and black pepper or to taste
  • 1 pinch of cardamom and coriander
  • 3 to 4 tbsp of all-purpose flour ( sub for oat flour or gluten-free flour with varied results)
  • 3 to 4 tbsp avocado oil or your preferred neutral oil
  • 4 Pita breads
  • 1/3 cup of hummus
  • 1 to 2 tbsp lemon juice
  • 1 tsp of dill, dried or freshly minced

Method

  • HUMMUS DILL SAUCE PREPARATION

  • Prepare your sauce by adding hummus, lemon juice, dill to a small mixing bowl, starting with 1 Tbsp (15 ml // or the lesser end of the range if altering batch size) lemon juice. Whisk to combine. Then add only enough water to thin so it’s pourable but still thickened.
  • Taste and adjust flavor as needed. Add lemon juice for acidity, and dill for a more intense herb flavor. Depending on the hummus you use, you may want to add a pinch of salt.
  • FALAFEL PREPARATION

  • Add chickpeas, parsley, shallot, garlic, sesame seeds, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste.
  • Add flour 1 Tbsp (~8 g) at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands - I used 4 Tbsp.
  • Taste and adjust seasonings as needed, adding more salt and pepper to your preference.
  • Transfer to a mixing bowl, cover, and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can chill in the freezer for 45 minutes or skip this step - but they will be a little more fragile when cooking.
  • Once chilled, scoop out rounded Tablespoon amounts (30 g in weight) and gently form into 11-12 small rounded discs.
  • OPTIONAL: Sprinkle on panko bread crumbs and gently press to adhere onto your falafel discs- flip and repeat. This will produce a crispier falafel, but it's optional.
  • Heat a large skillet over medium heat and add enough oil to generously coat the pan - about 2 Tbsp (30 ml). Swirl to coat.
  • NOTE: If not cooking all of the falafel right away, FREEZE uncooked falafel between layers of parchment paper and store in a container in the freezer for up to 1 month. Then just thaw and cook as instructed!
  • Once the oil is hot, add only as many falafels as will fit very comfortably in the pan at a time - about 5-7.
  • Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned - the deeper golden brown they are, the crispier they'll be. They will also firm up more once slightly cooled.
  • OPTIONAL: For even crispier falafel, bake in a 400 degree F (204 C) oven for 5-10 minutes after pan frying (either on a baking sheet or your skillet if it's oven-safe)!
  • Serve warm with the garlic-dill sauce inside a pita with desired toppings or atop a bed of greens – I used heirloom tomatoes and lettuce.
  • Enjoy!

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