Falafel Pita

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Prep Time: 40 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 673kcal

Ingredients

Falafel balls:

  • 1/2 cup Chickpeas
  • 1/4 cup Red onion rough chopped
  • 1 clove Garlic
  • 1/4 tsp Ground cumin
  • 1/4 tsp Lemon juice
  • 1/4 tsp Paprika
  • 1/4 cup Fresh parsley
  • 1/3 tsp Salt
  • Black pepper to taste
  • 1.5 TBSP All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Sesame seeds
  • 3 cups Canola oil for deep frying

Pita:

  • 2 Pita bread with pocket
  • 1 cup Romaine lettuce shredded
  • 1/4 cup Red onion thinly sliced
  • 1/4 cup Tahini sauce
  • 1/4 cup Feta cheese cut into cubes
  • 1/2 cup Grape tomatoes halved

Cheese & Crackers

  • 12 Crackers
  • Your favorite block cheese sliced to fit the cracker (example cheddar gruyere etc
  • 1 cup Grapes

Kombucha

  • 24 oz Kombucha cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Drain the chickpeas well and place them on a paper towel to remove the remaining exterior moisture. Transfer drained chickpeas, red onion, garlic, cumin, lemon juice, paprika powder, parsley, salt, and black pepper to a food processor and pulse until roughly mashed.
  • Stop the processor as needed to scrape down the sides of the bowl. You should achieve a paste-like consistency, but it doesn't need to be perfectly smooth – the mixture should remain slightly chunky.
  • Spoon the mixture into a large bowl, add the flour, baking powder, and sesame seeds, and stir until well combined. If the mixture is too moist or sticky at this stage, add a little bit more flour, until the mixture holds together. Then cover with plastic wrap and allow to rest in the refrigerator for 20 minutes.
  • Once the falafel mixture has chilled, shape it into even balls. Heat the oil in a large saucepan over medium heat, until the oil is hot (350 F). Fry the balls in batches, without crowding, until nicely browned, turning as necessary (about 2-3 minutes), and set aside on paper towels to drain.
  • Slice the pita in half. Fill the pocket with lettuce, red onion, falafel balls, and tomatoes, and top generously with tahini sauce.
  • Serve with cheese and crackers, grapes, and kombucha.

Nutrition

Calories: 673kcal | Carbohydrates: 68g | Protein: 17g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1997mg | Potassium: 874mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2882IU | Vitamin C: 21mg | Calcium: 311mg | Iron: 5mg

Falafel Pita

No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Servings 2
Calories 673 kcal

Ingredients
 
 

Falafel balls:

  • 1/2 cup Chickpeas
  • 1/4 cup Red onion rough chopped
  • 1 clove Garlic
  • 1/4 tsp Ground cumin
  • 1/4 tsp Lemon juice
  • 1/4 tsp Paprika
  • 1/4 cup Fresh parsley
  • 1/3 tsp Salt
  • Black pepper to taste
  • 1.5 TBSP All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Sesame seeds
  • 3 cups Canola oil for deep frying

Pita:

  • 2 Pita bread with pocket
  • 1 cup Romaine lettuce shredded
  • 1/4 cup Red onion thinly sliced
  • 1/4 cup Tahini sauce
  • 1/4 cup Feta cheese cut into cubes
  • 1/2 cup Grape tomatoes halved

Cheese & Crackers

  • 12 Crackers
  • Your favorite block cheese sliced to fit the cracker (example cheddar gruyere etc
  • 1 cup Grapes

Kombucha

  • 24 oz Kombucha cold

Instructions
 

  • Prep the ingredients per the instructions above.
  • Drain the chickpeas well and place them on a paper towel to remove the remaining exterior moisture. Transfer drained chickpeas, red onion, garlic, cumin, lemon juice, paprika powder, parsley, salt, and black pepper to a food processor and pulse until roughly mashed.
  • Stop the processor as needed to scrape down the sides of the bowl. You should achieve a paste-like consistency, but it doesn't need to be perfectly smooth – the mixture should remain slightly chunky.
  • Spoon the mixture into a large bowl, add the flour, baking powder, and sesame seeds, and stir until well combined. If the mixture is too moist or sticky at this stage, add a little bit more flour, until the mixture holds together. Then cover with plastic wrap and allow to rest in the refrigerator for 20 minutes.
  • Once the falafel mixture has chilled, shape it into even balls. Heat the oil in a large saucepan over medium heat, until the oil is hot (350 F). Fry the balls in batches, without crowding, until nicely browned, turning as necessary (about 2-3 minutes), and set aside on paper towels to drain.
  • Slice the pita in half. Fill the pocket with lettuce, red onion, falafel balls, and tomatoes, and top generously with tahini sauce.
  • Serve with cheese and crackers, grapes, and kombucha.

Nutrition

Calories: 673kcalCarbohydrates: 68gProtein: 17gFat: 39gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 15mgSodium: 1997mgPotassium: 874mgFiber: 8gSugar: 5gVitamin A: 2882IUVitamin C: 21mgCalcium: 311mgIron: 5mg
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