Falafel Pita Pockets

Instructions

1. 1The day before you plan to cook, place the 1 cup dried chickpeas in a large bowl and cover them with plenty of cold water. Let them soak overnight.
2. 2Drain the 1 cup soaked chickpeas completely. Add the drained chickpeas, 1 small onion (peeled and roughly chopped), 3 cloves garlic (peeled), 0.5 cup fresh parsley, 0.25 cup fresh coriander, 1 tsp cumin, 0.5 tsp ground coriander, 1 tsp baking powder, 1 tsp salt, and 0.5 tsp black pepper to a food processor. Pulse the mixture until it is finely ground but still has some texture, avoiding a smooth paste.
3. 3Take about 1 tablespoon of the chickpea mixture and roll it between your hands to form a small ball. Repeat this process until all the mixture is used, aiming for 16-20 small balls.
4. 4Pour 0.5 cup olive oil into a large, heavy-bottomed pot or a deep skillet (at least 7.62 cm deep). Heat the oil over medium-high heat until it reaches 175°C. To check if the oil is ready, drop a tiny piece of the chickpea mixture into it; it should sizzle immediately.
5. 5Carefully add 5-6 falafel balls into the hot 0.5 cup olive oil, ensuring not to overcrowd the pot. Fry them for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the cooked falafel from the oil and place them on a plate lined with paper towels to drain excess oil.
6. 6While the falafel are frying, gently warm the 4 rounds of pita bread. You can do this by wrapping them in a clean kitchen towel and placing them in a warm oven (around about 95°C / 95°C) for a few minutes until soft, or by heating them briefly in a dry skillet over low heat for about 30 seconds per side.
7. 7Carefully open each warm pita bread round. Spread about 2 tablespoons of the 0.5 cup hummus inside each of the 4 pita pockets.
8. 8Place 4-5 freshly fried falafel balls into each pita pocket. In a small bowl, combine the 0.25 cup tahini sauce with the 2 tbsp lemon juice. Stir gently. Drizzle each pita pocket with about 1 tablespoon of this tahini-lemon mixture.
9. 9Serve the falafel pita pockets immediately while the falafel are still warm and crispy.

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