The reason I made Pita bread in my last post was to enjoy these lovely Falafels with Tahini! So now you know how I made the pita, let’s get on with these wonderful little veggie patties. In this recipe I deep-fried them, but you can also bake them. Some time soon I will post a recipe with the baked version. For now this is my take on Falafel and Pita pockets filled with Falafel and Tahini.
Recipe at :- https://acupcakeforlove.wordpress.com/2015/09/22/home-made-whole-wheat-pita-bread/
Before I get to the recipe, I would like to tell you that you can use canned chickpeas that have been boiled too. I just used dry chickpeas and soaked them over night so they are ready to be boiled the next morning.
Ingredients: –
- Chick peas – 1 + ½ cup (Boiled and cooled)
- Garlic – 5 -6 cloves (washed and skin removed)
- Coriander leaves – ¼ cup (fresh and stem removed)
- Parsley – ½ cup (fresh and stock removed)
- Onions – 1 (medium cut into four halves)
- Spring onions – 4 (finely chopped)
- Sesame Seeds – 1tsp
- Coriander Seeds – 1 tsp
- Cumin Seeds – 1tsp
- Red Chili Powder – 1 tsp
- Baking Soda – ¼ tsp
- Pepper –1/2 tp
- Salt – to taste
- Whole Wheat flour – 2tbsp
- Lemon Juice – juice from 1 lime
- Oil – enough to fry (depends on the size of your dish)
Instructions: –
- In the bowl of your food processor, add all ingredients from 1 to 12.
- On low process till the chickpeas has crumbled and the ingredients have combined well
- Then add whole wheat flour, salt and lemon juice
- Run the processor till the mixture combines well
- Turn off the processor and touch the mixture to see if it will hold to form a ball (I recommend that you run the processor only for a few seconds at a time, if the chickpeas is worked for too long, it becomes runny and will not hold shape)
- Finally when the mixture does hold shape empty into a bowl. Let the mixture rest in the fridge for a few hours ( I leave them over night)
- When you are ready to make the falafel, in a wok or deep dish, heat oil on a medium flame
- Slowly make patties with the chickpeas mixture
- Gently deep fry the patties making sure you do not toss them around or they might fall apart
- Once they are nice and golden take them out of the oil and set aside to cool down
Tahini Sauce
Ingredients: –
- Sesame Seeds – ½ cup
- Oil – ½ cup (I used olive oil)
- Salt – a pinch
Instructions: –
- Toast the sesame seeds in a heavy bottom pan. Do not wait for them to turn brown. Make sure you stir continuously to prevent them from burning
- Once you know they are roasted evenly, take it off the pan and let it cool
- After it has cooled down add oil and toasted sesame seeds in a mixer bowl and processor at high-speed till nice and pasty
- Then add salt to the mixture (add more if required)
- Process well and pour into a clean bowl ( make sure these is no moisture in the bowl, this will ensure that the tahini last longer)
To assemble the Pita Pocket
- Tear the pita into half ( keeping one side attached)
- Then add two Falafel patties to the pita pockets
- Fill with fresh onions, tomatoes, parsley leaves and Tahini sauce
- Enjoy!!!