Vegan Persian Delight: Mouthwatering Falafel Stuffed Pita Bread

Ingredients

• Falafel Balls: 1 cup dried chickpeas, soaked overnight 1 small onion, chopped 2 garlic cloves, minced 1/4 cup fresh parsley, chopped 1/4 cup fresh cilantro, chopped 1 teaspoon ground cumin 1 teaspoon baking powder 1 teaspoon salt 2 tablespoons olive oil
• Pita Bread: 1 1/2 cups all-purpose flour 1 teaspoon instant yeast 1/4 teaspoon salt 3/4 cup warm water Cooking spray
• Tahini Sauce: 1/2 cup tahini 1/4 cup fresh lemon juice 1 garlic clove, minced 1/4 teaspoon ground cumin Salt, to taste

Instructions

1. 1

   Prepare the falafel: Drain and rinse the soaked chickpeas. In a food processor, blend the chickpeas, onion, garlic, parsley, cilantro, cumin, baking powder, and salt until smooth. Form small balls with the mixture and refrigerate for at least 30 minutes.

2. 2

   Prepare the pita bread: In a large bowl, mix flour, yeast, and salt. Add warm water and knead until the dough is smooth and elastic. Cover and let rise for 1 hour or until doubled in size. Preheat oven to 450°F (230°C). Divide the dough into 8 equal portions and roll them out into thin circles. Spray each circle with cooking spray, then place on a preheated baking sheet for 3-5 minutes or until puffed and golden brown.

3. 3

   Prepare the tahini sauce: In a small bowl, whisk together tahini, lemon juice, garlic, cumin, and salt. Add water to achieve desired consistency.

4. 4

   Assemble the falafel stuffed pita bread: Heat olive oil in a pan over medium heat. Fry the falafel balls until golden brown and crispy on all sides. Slice open the warm pita bread and stuff it with two or three falafel balls, drizzle tahini sauce over them, and top with your favorite vegetables like cucumber, tomato, lettuce, and red onion.