chickpeas, onion, garlic, herbs and spices, fried in sunflower oil and served with shredded lettuce, diced tomato, Lebanese pickles, turnips and lemon tahini sauce V

In a food processor, combine the canned chickpeas, onion, garlic, parsley, cumin, coriander, salt, black pepper, and baking powder. Process until the mixture is well blended but still slightly chunky. Transfer the mixture to a bowl and let it rest for 30 minutes.

Prepare the Falafel Mixture

Using your hands, form the chickpea mixture into small balls or patties, approximately 1.5 inches in diameter.

Form the Falafel Balls

Heat sunflower oil in a deep pan over medium heat. Once the oil is hot, carefully add the falafel balls in batches, frying for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.

Fry the Falafel

Warm the pita bread in a dry skillet or microwave. Once warmed, cut them open to form pockets. Stuff each pita with shredded lettuce, diced tomato, Lebanese pickles, pickled turnips, and 2-3 falafel balls. Drizzle with lemon tahini sauce.

Assemble the Pita

Serve immediately and enjoy your Falafel Pita!

Serve

canned chickpeas

onion, chopped

garlic cloves, minced

falafel pita

Recipe information

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