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Taameia Sandwich In Pita Recipe

Name: Maha's Brunchs TAAMEIA SANDWICH IN PITA Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 cups dried chickpeas (soaked); 1 cup onion, roughly chopped; 1 cup fresh parsley, packed; 0.5 cup fresh cilantro, packed; 4 count garlic cloves; 2 tsp ground cumin; 1 tsp ground coriander; 2 tsp salt; 1 tsp baking powder; 0.5 tsp ground black pepper; 0.25 tsp chili flakes (optional); 2 tbsp all-purpose flour or chickpea flour; 2 cups vegetable oil (for frying); 0.5 cup tahini; 0.25 cup plain yogurt (or plant-based yogurt); 2 tbsp lemon juice; 1 clove garlic, minced; 2 tbsp water (to thin); 0.5 tsp salt; 6 count pita pockets (medium); 2 count tomato, diced; 1 count cucumber, diced; 0.5 count red onion, thinly sliced; 3 cups romaine lettuce, shredded; 1 cup pickled turnips or dill pickles, sliced; 0.25 cup fresh parsley, chopped (for garnish); 1 tbsp olive oil; 1 tbsp lemon juice (for salad); 0.25 tsp salt (for salad); 0.25 tsp ground black pepper (for salad)

Inspired by Maha's Brunch

Time1h 30m

Serves6

EGYPTIAN WORD FOR FALAFEL

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Ingredients

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Falafel Mix

2 cups dried chickpeas (soaked)

1 cup onion, roughly chopped

1 cup fresh parsley, packed

1/2 cup fresh cilantro, packed

4 count Garlic cloves

2 tsp Ground cumin

1 tsp Ground coriander

2 tsp Celtic sea salt

1 tsp Baking powder

1/2 tsp ground black pepper

1/4 tsp chili flakes (optional)

2 tbsp all-purpose flour or chickpea flour

2 cups vegetable oil (for frying)

Tahini Yogurt Sauce (vegan option: use vegan yogurt)

1/2 cup Tahini

1/4 cup plain yogurt (or plant-based yogurt)

2 tbsp ReaLemon lemon juice

1 clove Garlic, minced

2 tbsp water (to thin)

1/2 tsp Celtic sea salt

Pickles & Salad

6 count pita pockets (medium)

2 count tomato, diced

1 count cucumber, diced

1/2 count Red onion, thinly sliced

3 cups romaine lettuce, shredded

1 cup pickled turnips or dill pickles, sliced

1/4 cup Fresh parsley, chopped (for garnish)

1 tbsp olive oil

1 tbsp lemon juice (for salad)

1/4 tsp salt (for salad)

1/4 tsp ground black pepper (for salad)

Method

Falafel Mix

Soak chickpeas

Place 2 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak overnight (8–12 hours). Do NOT use canned chickpeas.

Drain and rinse

Drain the soaked chickpeas and rinse well. Pat lightly to remove excess water; the chickpeas should be moist but not wet.

Process mixture

In a food processor, add the drained chickpeas, chopped onion, parsley, cilantro, garlic, cumin, coriander, salt, black pepper and chili flakes (if using). Pulse in batches until mixture is finely ground but not pureed—texture should hold together when pressed. Scrape down sides as needed.

Bind and rest

Transfer mixture to a bowl. Stir in baking powder and 2 tablespoons flour (use chickpea flour to keep gluten-free). Mix until combined. Cover and refrigerate 30–45 minutes to firm up; this helps shape falafel and prevents falling apart in the oil.

Shape falafel

Heat vegetable oil in a heavy skillet or pot to 350°F (175°C) or medium-high heat. Scoop a heaping tablespoon or use a small ice cream scoop to portion mixture and form into tight balls or slightly flattened patties (about 1.5 inches diameter). Keep hands slightly damp if mixture sticks.

Fry falafel

Fry falafel in batches, do not overcrowd, 2–3 minutes per side until deep golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Maintain oil temperature between 325–350°F for best results. Alternatively, bake at 400°F (200°C) on a lightly oiled sheet for 20–25 minutes, flipping once, until crisp (brush with oil).

Tahini Yogurt Sauce (vegan option: use vegan yogurt)

Whisk together 1/2 cup tahini, 1/4 cup plain yogurt (or plant-based), 2 tablespoons lemon juice, minced garlic, and 1/2 teaspoon salt in a small bowl. Add 1–2 tablespoons water at a time until sauce reaches a smooth, pourable consistency (about 2 tablespoons). Taste and adjust salt or lemon.

Pickles & Salad

Prepare salad

In a bowl combine diced tomato, cucumber, sliced red onion, shredded romaine and chopped parsley. Drizzle with 1 tablespoon olive oil and 1 tablespoon lemon juice, then season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss gently.

Assemble sandwiches

Warm pitas briefly in a dry skillet or oven. Cut open each pita to form a pocket. Spread about 1–2 tablespoons tahini-yogurt sauce inside each pita. Stuff with 2–3 warm falafel balls (or patties), then add a generous spoonful of salad and 2–3 slices of pickled turnips or dill pickles. Drizzle additional sauce if desired and garnish with extra parsley.

Serve

Serve immediately while falafel are hot and crisp. Provide additional sauce and pickles on the side. Leftover falafel keep refrigerated up to 3 days and re-crisp in a 375°F oven for 8–10 minutes.