Israeli Falafel Sandwich

Ingredients

• 1 cup Dried Chickpeas
• 0.5 medium Onion
• 2 cloves Garlic
• 0.5 cup Fresh Parsley
• 0.25 cup Fresh Cilantro
• 1 tsp Cumin
• 0.5 tsp Coriander
• 1 tsp Baking Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 4 pieces Pita Bread
• 0.5 cup Hummus
• 0.25 cup Tahini
• 1 cup Israeli Salad

Instructions

1. 1The day before you plan to cook, place the 1 cup of dried chickpeas in a bowl and cover them with plenty of water. Let them soak overnight.
2. 2Drain the soaked chickpeas. Place the drained chickpeas in a food processor along with the 0.5 medium onion, 2 cloves garlic, 0.5 cup fresh parsley, and 0.25 cup fresh cilantro. Add the 1 tsp cumin, 0.5 tsp coriander, 1 tsp baking powder, 1 tsp salt, and 0.5 tsp black pepper.
3. 3Process the mixture until it is finely ground but still has a slightly coarse texture. This should take a few minutes. Scrape down the sides of the food processor as needed.
4. 4Shape the falafel mixture into small balls or patties, about 1 inch in diameter. You should have enough mixture for about 16-20 falafel balls.
5. 5Pour enough vegetable oil into a large, heavy-bottomed pot to reach a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny piece of the falafel mixture into it; it should sizzle immediately.
6. 6Carefully add the falafel balls to the hot oil, frying in batches to avoid overcrowding the pot. Fry for 3-5 minutes, turning them 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 any excess oil.
7. 7Gently warm the 4 pieces of pita bread. You can do this by placing them in a warm oven for a few minutes or heating them briefly in a dry skillet.
8. 8To assemble the sandwiches, carefully slice open each warm pita bread to create a pocket. Spread some of the 0.5 cup hummus and 0.25 cup tahini inside each pita pocket. Fill the pockets with the freshly fried falafel and the 1 cup of Israeli salad. Serve immediately.

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