Falafel Pita

Falafel Instructions

In a large bowl, cover 16 oz chickpeas with 6 inches of water. Cover and leave to rest for 16-18 hours until the chickpeas are tender and can be broken with your fingernail

Drain the chickpeas and pat them dry

In a food processor, add the chickpeas, 1 cup parsley, ½ cup cilantro, 1 onion, and 5 cloves garlic. Turn the food processor to HIGH and process the falafel mixture until it is well broken down, fine and crumbly but will hold together if you press it with your hands (like wet sand)

Add the spices (1 tsp salt, ¼ tsp pepper, 2 tsp cumin, ½ tsp coriander, ⅛ tsp cayenne pepper) and process again until well combined

Transfer the falafel mixture to a bowl and cover tightly with plastic wrap. Place in the fridge and allow to rest for at least 2 hours or overnight

Right before frying your falafel, add 1 tsp baking powder into the mixture and mix to combine

Add a large pot to the stove and add about 2 inches of oil to the pot. Turn the heat to high and heat until the oil reaches 350 degrees Fahrenheit

Using 3 Tbsp of mixture at a time, form the falafels into patties in your hand. If preferred, you can keep them spherical like a ball

Drop about 5 falafel at a time into the pot, frying for 3-5 minutes, until the falafel is brown and crispy. Remove to a paper towel lined plate to drain any extra grease. Continue frying in batches until all of the falafel are fried. Enjoy!

Assembly Instructions

Once the falafels are cooked it is time to assemble the pitas. Cut each pita bread in half and gently use your hands to separate the halves

Spread 1 tbsp of hummus in each pita bread half. Then place 1-2 pieces of butter lettuce in each pita bread half

Continue to stuff the pitas with falafel, tomatoes, cucumbers, and red onions. Top with more hummus as desired. Enjoy!