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Falafel Pita Sandwich
Equipment
- 1 fry pan
Ingredients
- 1 1 small onion
- 2 4-6 cloves garlic
- 3 ½ tsp coarse pepper powder
- 4 1 tsp salt
- 5 ½ -1 tsp cayenne pepper
- 6 oil for deep frying
FOR THE SPINACH HUMMUS:
- 1 1 cup chickpeas cooked
- 2 1 cup spinach roughly chopped
- 3 ¼ cup sesame seeds roasted
- 4 3-4 cloves garlic
- 5 10-12 mint leaves
- 6 2 tbsp lemon juice
- 7 2-4 tbsp olive oil
Instructions
PREPARATION OF FALAFEL:
- Soak chickpeas for the falafel overnight or for 6 hours in warm water.
- Drain out the water using a sieve or colander.
- Wash the chickpeas under running water.
- Process the chickpeas in a food processor along with chopped coriander, mint, garlic, onion to get a coarse batter or mixture.
- Add salt, baking soda, pepper, cayenne, cumin, coriander powders, sesame seeds.
- Mix the batter well.
- Divide the batter or mixture into 12-14 parts.
- Shape the falafel into balls or discs. I prefer flattened discs as it makes it easier to stuff them into the pita bread.
- Heat the oil for frying over medium heat.
- To test if the oil is hot, drop a small piece of batter in the oil. If it comes up immediately then the oil is ready.
- Deep fry the falafel, turning them over frequently with a slotted or spider spoon. Fry them till they become golden brown in colour.
- Repeat with the remaining falafel.
PREPARATION OF SPINACH HUMMUS
- Process all the ingredients in a food processor or liquidizer.
- Remove into a serving bowl.
- Top with extra olive oil If you wish.TO SERVE:
TO SERVE:
- Warm the pita bread on both sides under a hot grill or a griddle pan.
- Cut into half.
- Smear the inside of the pita pockets with hummus.
- Arrange tomato and cucumber slices in the pocket.
- Add a falafel.
- Top with salad leaves and chopped spring onion.
- Serve falafel pita sandwich with extra hummus on the side