Falafel With Pita Bread

Hot pita bread, stuffed with crispy hot falafel dumplings, fresh and crunchy diced tomatoes, diced cucumbers, sliced ​​or diced onions and drizzled with tahini nut sauce. In the Middle East, it shares the popularity of the sabich sandwich, but in the United States, falafel is most closely associated with cooking.

Ingredients of Falafel With Pita Bread

  • Tahini-Yogurt Sauce:
  • 1/3 cup plain low-fat yogurt
  • 2 tablespoons tahini (roasted sesame seed paste)
  • 2 tablespoons cold water
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Falafel:
  • 1 1/3 cups boiling water
  • 2/3 cup uncooked bulgur
  • 2 garlic cloves
  • 1/3 cup fresh parsley leaves
  • 1/4 cup fresh cilantro leaves
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 can chickpeas, rinsed and drained
  • 1 large egg white
  • 3 tablespoons olive oil, divided
  • 2 (6-inch) whole-wheat pitas, halved crosswise
  • 1 cup chopped tomato (1 medium tomato)
  • 1/2 cup thinly sliced English cucumber
  • 1/3 cup thinly sliced red onion

How To Make Falafel With Pita Bread

  1. To prepare the Tahini-yogurt sauce, mix the first 6 ingredients in a small bowl. Cover and refrigerate until ready to serve.
  2. To prepare the falafel, mix 1 1/3 cups of boiling water and bulgur in a small bowl. Cover and let stand 25 to 30 minutes or until tender. Drain.
  3. Drop the garlic into the chute with the robot on; process until chopped. Add the bulgur, parsley and the following 6 ingredients (through the egg white); process until smooth.
  4. Divide the mixture into 8 equal portions, each forming a 1/2 inch thick patty. Place the patties on a baking sheet; cover and refrigerate 30 minutes.
  5. Heat 1 1/2 tablespoons of oil in a large non-stick skillet over medium-high heat. Add 4 patties; cook 3 minutes on each side or until golden brown.
  6. Repeat the procedure with 1 1/2 tablespoons of the remaining oil and 4 patties. Spread 1 tablespoon yogurt and tahini sauce in each pita.
  7. Fill each half of pita with 2 patties.
  8. Divide the tomatoes, cucumber and red onion evenly among the pita halves and sprinkle evenly with 1 tablespoon sauce.

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