Dairy-Free Egyptian Falafel Breakfast Sandwich

Ingredients

• 1 cup Dried Chickpeas
• 0.5 medium Onion
• 2 cloves Garlic
• 0.5 cup Fresh Parsley
• 0.25 cup Fresh Cilantro
• 1 teaspoon Cumin
• 0.5 teaspoon Coriander
• 0.5 teaspoon Baking Soda
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons All-Purpose Flour
• 2 cups Vegetable Oil
• 4 Pita Bread
• 0.5 cup Tahini
• 2 tablespoons Lemon Juice
• 2 tablespoons Water
• 1 medium Tomato
• 0.5 Cucumber

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak chickpeas in water overnight.
2. 2Drain and rinse the chickpeas. Place them in a food processor with onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, and pepper.
3. 3Process until finely ground, but not a paste. Add flour and pulse to combine.
4. 4Form the mixture into small patties.
5. 5Heat vegetable oil in a deep skillet or pot over medium-high heat.
6. 6Fry the falafel until golden brown and crispy, about 3-5 minutes per side.
7. 7Prepare tahini sauce by mixing tahini, lemon juice, and water until smooth.
8. 8Warm the pita bread.
9. 9Fill each pita with falafel, tahini sauce, sliced tomatoes, and cucumber.

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