Falafel Pitas 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.

GOAT CHEESE FALAFEL PITAS

Steps:

• Falafel: sort and wash chickpeas, and place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain.
• Preheat oven to 350º.
• Combine chickpeas and next 11 ingredients (through 2 chopped garlic cloves) in a food processor; pulse 8 to 10 times or until finely chopped. Spoon mixture into a bowl. Add egg whites to chickpea mixture, and stir well. Let stand 15 minutes. Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 350º for 10 minutes or until lightly browned.
• Relish: combine tomato and next 5 ingredients (through chile).
• Sauce: combine yogurt, goat cheese, 1/8 teaspoon salt, and 1 minced garlic clove, stirring with a whisk until smooth.
• Place 2 falafel patties in each pita half; spoon about 1/3 cup relish and 2 1/2 tablespoons sauce into each pita half. Serve immediately.

EGYPTIAN FALAFEL - PITA POCKET FILLER

Steps:

• In a large-size saucepan, add fava beans and cover with water; bring to boil, reduce heat, cover and simmer for about 3 minutes.
• Remove from heat and let beans soak overnight.
• When ready to use, drain.
• In a small saucepan, add quartered potatoes, cover with water and cook until done; drain.
• In a food processor or blender, process fava beans, onion, cooked potato and garlic cloves until smooth.
• Add coriander, cumin, salt, black pepper and cayenne pepper and process for a few seconds to blend well.
• Transfer mixture to a large mixing bowl.
• Add chopped green onions, bread crumbs, deep fried dried onions, and baking soda; mix well to incorporate.
• With dampened hands, form mixture into balls the size of walnuts.
• Place on a lightly floured surface and flatten the formed balls slightly into patties.
• Measure roasted sesame seeds into a soup bowl.
• Dip flattened fava patties into sesame seeds, turn over to coat lightly with sesame seeds.
• In a large frying pan, heat vegetable oil to medium-high heat.
• Carefully drop fava patties into hot oil and deep-fry for 2 minutes, turn over and deep-fry for another 1 to 2 minutes or until patties are cooked through and golden brown.
• Remove from oil with a slotted spoon onto paper toweling to drain.
• In a medium-size mixing bowl, add sliced radishes, chopped fresh parsley, diced tomato, diced dill pickle and diced jalapeño pepper and mix well.
• Wrap paper toweling around each individual flat bread or pita bread, place individually in microwave oven and microwave on HIGH (full power) for 30 seconds.
• Microwave remaining pitas in the same manner.
• Remove and cut pita at one end to form a pocket.
• Stuff 3 or 4 fava patties in pocket.
• Then spoon about 3 tablespoons of prepared vegetable mix into the pocket.
• Top with finely shredded lettuce and sprinkle with Beau Monde seasoning or you may use Seasoning salt.
• Serve immediately.
• You can also use canned fava beans but I prefer the dried fava beans the best.
• Note: Deep fried dried onions are available in most East Indian Grocery Stores. These are the best onions to use as they are crispier and crunchier than the ones that you can buy in cans.