Israeli Snack: Mouthwatering Falafel Bites in Pita with Tahini Sauce

Allergens

Nuts (in tahini sauce)

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons ground cumin
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 4 large pita breads
• 1 cup tahini sauce
• 2 cups shredded lettuce
• 1 large tomato, sliced
• 1 small red onion, thinly sliced

Instructions

1. Drain and rinse the soaked chickpeas.
2. In a food processor, combine chickpeas, parsley, cilantro, cumin, baking powder, salt, black pepper, paprika, garlic, lemon juice, and olive oil. Process until well combined and the mixture forms a slightly chunky paste.
3. Form the mixture into 16 bite sized falafel balls and refrigerate for 30 minutes.
4. In a large skillet, heat 1 inch of vegetable oil over medium high heat. Fry the falafel balls until golden brown on all sides, about 3 4 minutes per batch. Transfer to paper towels to drain.
5. Warm the pita breads in the oven or on a griddle.
6. Assemble the falafel bites by placing them inside the warmed pita breads, topping with shredded lettuce, tomato slices, and thinly sliced red onion.
7. Drizzle generously with tahini sauce and serve immediately.

Chef’s Insight

The key to perfect falafel is ensuring the chickpea mixture is well combined but still retains some texture.

Notes

For an extra touch, sprinkle some sumac over the falafel before serving.