Falafel Pita Sandwich With Cucumber Sauce Food

ULTIMATE FALAFEL SANDWICH

Steps:

• Make the falafel. (Note: The dried chickpeas must be soaked overnight.) Use the refrigeration time for the falafel dough to do the steps below.
• If using homemade bread, make the flatbread (or make it in advance: it stores well!). If using store bought bread, warm the bread before serving in a 300 degree oven for a few minutes until pliable.
• Make the sauce: either Quick Cucumber Sauce, Cilantro Sauce, or Tahini Sauce.
• Chop the tomatoes, lettuce, and red onion.
• Slather the bottom of the pita with hummus or some of the sauce, then add the falafel, chopped vegetables, and chopped herbs. Liberally spoon over the sauce.

FALAFEL PITA SANDWICH

Steps:

• Gather the ingredients.
• Heat a large nonstick skillet or griddle to medium-high heat. Coat with olive oil and heat a pita round for 2 minutes on each side. The pita may begin to brown a little. Repeat with the remaining pita rounds, making sure to cut the top part to reveal the pocket after heating.
• Stuff each pita round with 3 falafel balls and a spoonful each of diced tomatoes and cucumber. Top each with sliced onion, chopped parsley, the optional pickles, and a generous drizzle of tahini sauce.

FALAFEL IN PITA WITH YOGURT SAUCE

Steps:

• In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.
• In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.
• Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.
• Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.
• In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.
• Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.
• Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl. Add salt to taste. Chill until ready to use.

FALAFEL PITA SANDWICH WITH CUCUMBER SAUCE

Steps:

• CUCUMBER DRESSING: Mix vinegar, dill, onions and pepper in a bowl.
• Add cucumber slices and marinate overnight.
• Drain; discard liquid. Stir in yogurt. Makes about 4 cups; more than enough for the sandwiches.
• FALAFEL PATTIES: Preheat oven to 350ºF. Spray baking sheet with cooking spray.
• Microwave potato for about 3 minutes; cool, peel and mash with a fork. Set aside.
• Heat oil in skillet over medium heat and saute onions, jalapeno and garlic till soft; about 3 minutes. Stir in parsley and saute another minute.
• In a large bowl, combine beans with onion mixture; mix well.
• Stir in mashed potato, yogurt, paprika and lemon juice.
• Form into 24 patties using 2 tablespoons mixture for each. (It's easier to spoon 2 tablespoons on baking sheet and form into rounds).
• Place patties on baking sheet and bake for 10 minutes; turn patties over and bake for another 10 minutes.
• Assemble sandwiches by placing 2 patties in each pita half. Top with lettuce and 1 tomato slice. Serve with cucumber dressing.
• Serving = 2 pita halves with 4 patties and toppings.

FALAFEL PITA WITH CUCUMBER SAUCE

Steps:

• Pour the chickpeas into a colander and rinse under cold water. Let drain for 10 minutes. Place the chickpeas in a bowl and smash them well with a fork or a potato masher, if you have one, until they are the consistency of dense, grainy mashed potatoes. Peel and finely chop the onion and garlic, or pass the garlic through a garlic press. Reserve 1 tablespoon of the chopped onion and 1 teaspoon of the chopped garlic for the sauce and add the remainder of each to the mashed chickpeas. Stir in the parsley, cumin, and flour until they are completely combined. Season with salt and pepper and mix well. Form the mixture into small balls about the size of ping-pong balls, and press them gently between your palms to flatten slightly into patties.
• Pour about 1 inch of oil into a deep skillet or large saucepan and place over medium-high heat until very hot (about 350°F). (A tiny drop of water flicked into the pan should immediately cause the oil to bubble up.) Carefully add a few of the patties to the oil using a slotted spoon. Make sure not to crowd the patties in the pan. Cook for 3 to 4 minutes on each side, or until golden brown. Remove to a plate lined with several layers of paper towels to drain and repeat the process with the remaining patties.
• Place the sour cream in a bowl and add the reserved onion and garlic. Peel the cucumber and cut it in half lengthwise. Scrape out the seeds with a spoon and cut the cucumber into thin slices. Stir the cucumber into the sour cream and season with salt and pepper.
• Peel and grate the carrot. Cut the tomato in half, remove the seeds by scraping them out of the tomato with a small tool or your finger, and chop into 1/2-inch pieces. Cut the pita breads in half and open the pockets. Place 3 or 4 falafel in each pocket and spoon on some of the cucumber sauce. Top with some of the grated carrot and tomato and serve immediately.
• Temperature control is the key to nongreasy frying: if your oil is hot enough when you add the food, and if it stays hot enough, the food will cook fast and absorb a surprisingly small amount of oil. Fry the food in batches to keep the pan uncrowded-adding a lot of food to the pan can cool the oil down too much.

EASY BAKED FALAFEL WITH CUCUMBER-YOGURT SAUCE

Steps:

• Coat a 9x13-inch metal baking pan with cooking spray and 1 tablespoon olive oil and place inside the oven. Preheat the oven to 375 degrees F (190 degrees C). C
• Combine chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder in a food processor. Pulse until minced but not yet pasty. Transfer to a bowl and stir in flour and egg until fully incorporated.
• Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan.
• Bake in the preheated oven 15 to 20 minutes. Brush falafel with remaining olive oil and flip over. Continue baking until golden on both sides, 15 to 20 minutes more.
• Meanwhile, combine yogurt, cucumber, lemon juice, and garlic in a bowl. Season with salt and cayenne pepper. Store in the refrigerator until ready to serve.
• Serve falafel with yogurt sauce.