Falafel Pita Pocket
Made from a can of chickpeas, so there is nothing to soak overnight. Stuffed into a pocket with crunchy vegetables and tahini sauce, it is the meal that needs no meat.
Ingredients
For the falafel
- 1 can (15 ounces) chickpeas, drained and patted dry
- 1/2 small onion, roughly chopped
- 2 cloves garlic
- 1/2 cup parsley or cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- Vegetable oil for frying
For the tahini sauce
- 1/3 cup tahini
- 3 tablespoons lemon juice
- 1 small clove garlic, grated
- 3 to 4 tablespoons cold water
- A pinch of salt
To stuff
- 4 Cham Bakery white pocket pitas, cut in half
- 2 cups shredded lettuce
- 2 tomatoes, diced
- 1 cucumber, diced
- Pickled turnips or pickles, if you like
Method
- Pulse the chickpeas, onion, garlic, herbs, spices and salt in a food processor until finely chopped but not smooth.
- Stir in the flour and baking powder, then shape the mixture into 12 small patties.
- Heat a quarter inch of oil in a skillet over medium heat. Fry the falafel for about 3 minutes a side, until deep golden, and drain them on paper towels.
- Whisk the tahini, lemon juice and garlic, then whisk in the water a spoonful at a time until the sauce pours. Season with salt.
- Warm the pita halves and open each pocket.
- Fill each one with lettuce, tomato and cucumber, tuck in falafel, and spoon tahini sauce over the top.
A tip from our kitchen: The falafel mixture keeps in the fridge for a day, shaped and covered, ready to fry.
The bread for this
White Pocket Pita
The classic. Soft, with a pocket that opens for stuffing.
