Falafel Pita Recipe
baba ganoush, feta, harissa hummus, spinach, green goddess *contains dairy (can be made dairy free-remove feta and green goddess)*contains gluten (cannot be made gluten free)*contains sesame (cannot be made sesame free)
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Ingredients
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Falafel
Baba Ganoush
Harissa Hummus
Assembly
Method
Falafel Preparation
- 1
Soak Chickpeas
In a large bowl, soak the dried chickpeas in water overnight. Make sure they are covered by at least 2 inches of water.
- 2
Make Falafel Mixture
Drain and rinse the soaked chickpeas. In a food processor, blend the chickpeas, onion, garlic, parsley, cumin, coriander, baking powder, salt, black pepper, and sesame seeds until a coarse meal forms. Transfer to a bowl and refrigerate for 30 minutes.
- 3
Fry Falafel
Heat vegetable oil in a deep pan over medium heat. Form the chickpea mixture into small balls or patties. Fry in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Baba Ganoush Preparation
- 4
Roast Eggplant
Preheat the oven to 400°F (200°C). Prick the eggplant with a fork and place it on a baking sheet. Roast for 30-40 minutes until soft. Let cool, then scoop out the flesh.
- 5
Harissa Hummus Preparation
- 6
Blend Hummus Ingredients
In a food processor, combine the canned chickpeas, tahini, harissa paste, garlic, lemon juice, olive oil, water, and salt. Blend until creamy and smooth. Adjust the consistency by adding more water if needed.
Assembly
- 7
Assemble the Pita
Warm the pita bread in a dry skillet or oven. Spread baba ganoush on one side of the pita, then add a layer of harissa hummus. Top with spinach, fried falafel, crumbled feta, and drizzle with green goddess dressing. Fold the pita and serve immediately.
