Falafel Pita Sandwich Food

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

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 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.