Vfalafel Shawarma Recipe
A mix of lentils, garbanzo beans, fava beans, herbs and spices. Flash fried until golden brown. Served with tomatoes, parsley, pickled turnips and Meddys tahini sauce. Wrapped in grilled pita bread.
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Ingredients
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Falafel and Accompaniments
Method
Preparation and Cooking
- 1
Prepare the Falafel Mixture
In a food processor, combine the red lentils, soaked garbanzo beans, soaked fava beans, parsley, cilantro, onion, garlic, cumin powder, coriander powder, baking powder, salt, black pepper, and water. Blend until the mixture is coarse but well combined. Transfer to a bowl and let sit for 30 minutes.
- 2
Shape the Falafel
After resting, use your hands to form the mixture into small patties or balls (about the size of a golf ball).
- 3
Fry the Falafel
In a deep skillet or fryer, heat the vegetable oil over medium-high heat. Once hot, carefully add the falafel balls in batches, frying until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
- 4
Prepare the Pita Wrap
Warm the pita bread on a grill or in a pan. Once warm, fill each pita with falafel, tomatoes, pickled turnips, and drizzle with Meddys tahini sauce.
- 5
Serve
Wrap the pita and serve immediately while hot, garnished with additional parsley if desired.
