Egg-Free Falafel Pita Pockets

Ingredients

• 1 cup Dried Chickpeas
• 1/4 cup Chickpea Flour (Besan)
• 1/2 cup Fresh Parsley
• 1/4 cup Fresh Cilantro
• 1/2 medium Onion
• 3 cloves Garlic
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• For frying as needed Vegetable Oil
• 4 pieces Pita Bread
• 1/4 cup Tahini
• 2 tablespoons Lemon Juice
• 2 tablespoons Water
• 1 cup Chopped Tomatoes
• 1 cup Cucumber

Instructions

1. 1Soak chickpeas in water for at least 8 hours or overnight.
2. 2Drain and rinse the chickpeas.
3. 3In a food processor, combine chickpeas, chickpea flour, parsley, cilantro, onion, garlic, cumin, coriander, baking soda, salt, and pepper.
4. 4Process until a coarse mixture forms. If too dry, add a tablespoon of water at a time.
5. 5Form the mixture into small balls.
6. 6Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
7. 7Fry the falafel balls until golden brown and crispy, about 3-5 minutes.
8. 8In a small bowl, mix tahini, lemon juice, and water to make tahini sauce.
9. 9Warm pita bread. Fill each pita with falafel balls, chopped tomatoes, cucumber, and tahini sauce.
10. 10Serve immediately.

Substitutions

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