Falafel in pitta with tahini sauce
Crisp homemade falafel made from soaked chickpeas, parsley and cumin, tucked into pitta with hummus, salad and tahini sauce. Put the chickpeas to soak the night before. On a busy day, frozen falafel will do, and everything can also go into a bowl as a falafel bowl.
- 12 h 55Time
- 50 minHands-on
- 4Portions
- ≈ 30 krper portion
- 960kcal per portion
Ingredients for 4 portions
- 250 gWhole dried chickpeas
- 1Yellow onion
- 3 clovesGarlic, for the falafel
- 40 gParsley, leaves and thin stalks
- 15 gCoriander (optional)
- 2 tspCumin, ground
- 1 tspGround coriander, ground
- 1 tspBaking powder
- 2 tbspPlain flour
- to tasteSalt
- to tasteBlack pepper
- 100 mlRapeseed oil, for frying
On the side
- 4Pitta bread
- 200 gChickpea hummus
- ½Lettuce
- 2Tomatoes
- ½Cucumber
- 1Red onion
- 5 tbspTahini
- 1Lemon, juiced
- 1 cloveGarlic, grated, for the sauce
- ≈ 4 tbspWater
Method
- Put the chickpeas in a large bowl and cover with plenty of cold water, at least twice their volume. Leave to soak overnight, for at least 12 hours.
- Drain the chickpeas well. Peel the onion and the garlic for the falafel and cut them into chunks.
- Pulse the chickpeas, onion, garlic, parsley and coriander in a food processor to a coarse, crumbly mixture – not a smooth purée.
- Stir in the cumin, ground coriander, baking powder, flour, salt and pepper.
- Chill the mixture for 15 minutes so it is easier to shape.
- Whisk the tahini, lemon juice, grated garlic and water into a smooth, creamy sauce. Add a little more water if it is too thick and season with salt.
- Shred the lettuce, chop the tomatoes and cucumber and thinly slice the red onion.
- With damp hands, shape the mixture into about 20 small, slightly flattened balls.
- Heat the oil in a large frying pan over a medium-high heat. Fry the falafel balls in batches for 2–3 minutes a side, until deep golden and crisp. Drain on kitchen paper.
- Warm the pittas in a dry frying pan or in the oven and cut them in half.
- Spread hummus inside the pittas and fill them with the salad, vegetables and falafel. Drizzle over the tahini sauce.
The cost is estimated from Swedish grocery prices.
