Falafel Pita Sandwich

Instructions

1. 1

   Soak the Chickpeas

   • Place the dried chickpeas in a large bowl and cover with at least 4 inches of cold water. They will triple in size.
   • Let them soak for a minimum of 12 hours, or ideally overnight (up to 24 hours). Do not use canned chickpeas and do not boil them.
   • After soaking, drain the chickpeas thoroughly and pat them completely dry with a kitchen towel. This is a critical step for crispy falafel.
2. 2

   Prepare the Falafel Mixture

   • In a food processor, combine the soaked and dried chickpeas, chopped onion, 4 cloves of garlic, parsley, cilantro, cumin, coriander, 1 tsp salt, black pepper, and optional cayenne pepper.
   • Pulse in short 1-2 second bursts, scraping down the sides of the bowl occasionally. Continue until the mixture is finely minced and resembles coarse sand. Do not over-process into a paste.
   • Transfer the mixture to a bowl. Stir in the baking soda. Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours) to allow the mixture to firm up and the flavors to meld.
3. 3

   Make the Tahini-Yogurt Sauce

   • While the falafel mixture is chilling, prepare the sauce. In a small bowl, whisk together the tahini, plain yogurt, lemon juice, 1 minced garlic clove, and 0.5 tsp salt.
   • The mixture will thicken initially. Slowly add cold water, 1 tablespoon at a time, while whisking continuously until you achieve a smooth, pourable consistency similar to heavy cream.
   • Taste and adjust seasoning if needed. Set aside.
4. 4

   Shape and Fry the Falafel

   • Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350-360°F (175-180°C).
   • While the oil heats, take about 2 tablespoons of the chilled mixture and form it into a small ball or a slightly flattened patty. You should get about 16-20 falafels.
   • Carefully place 4-5 falafel balls into the hot oil using a slotted spoon. Do not overcrowd the pot, as this will lower the oil temperature.
   • Fry for 4-5 minutes, turning them halfway through, until they are a deep golden brown and crispy on the outside.
   • Remove the cooked falafel with the slotted spoon and let them drain on a wire rack or a plate lined with paper towels. Repeat with the remaining mixture, ensuring the oil returns to temperature between batches.
5. 5

   Assemble the Sandwiches

   • Gently warm the pita bread in a toaster, oven, or microwave until soft and pliable.
   • Cut the top third of each pita to create a pocket.
   • Place 4-5 hot falafel balls inside each pita pocket. Add a generous amount of shredded lettuce, diced tomato, and cucumber.
   • Drizzle generously with the prepared tahini-yogurt sauce and serve immediately for the best texture.