Pita bread is a round, flat bread from the Middle East. By gently slicing it open, it can form a pocket to hold any number of sandwich fillings. For a delicious vegetarian sandwich, try the traditional falafel.
A falafel is simply a fried dumpling made with chickpeas (also known as garbanzo beans). In the recipe below, I suggest you start with dried chickpeas that you soak overnight in water. However, if time is scarce, you can also use canned chickpeas that you drain and rinse.
PREPARE AHEAD:
Take one and 3/4 cups of dried chickpeas and cover it with two to three inches of water. The chickpeas will triple in volume, so put them in a large enough container to hold ample water, and be prepared to add water if need be to keep them covered. Give them at least 24 hours to soak.
INGREDIENTS:
1 and 3/4 cups dried chickpeas, soaked and drained (see above)
2 cloves are garlic, minced
one small onion, chopped
1 teaspoon ground coriander
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 cup chopped parsley (Italian flatleaf)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon baking soda
1 tablespoon lemon juice
enough vegetable oil to fry dumplings
DIRECTIONS:
Drain the soaked chickpeas, reserving some of the water. Place them in a food processor. Add all the remaining ingredients except the oi and pulse until well combined. Add small amount of water from soaking the chickpeas if the mixture is too thick to mix well.
Pour the oil into a large, deep pan to depth of about two inches. Turn the heat to 350 degrees F., and heat oil until a drop of batter will sizzle in the hot oil.
Using your hands and a spoon, shape the chickpea mixture into small balls about one inch in diameter. Fry them in the hot oil, small numbers at a time, being careful not to overcrowd the pan. Fry them until they are deep golden brown in color, remove with slotted spoon to a paper towel where they can drain.
TO ASSEMBLE THE SANDWICHES:
Slice open the pita bread to form pockets. Fill with the falafel, adding other items such as chopped lettuce, sliced cucumbers, chopped tomatoes etc. as desired.
OPTIONAL:
Falafels are traditionally served with a hummus type of sauce, thinned with water or lemon juice. Or try tahini (sesame paste) mixed half and half with plain yogurt, a tablespoon or two of lemon juice, seasoned with salt and pepper. Alternatively, I also enjoy falafels with chili paste or salsa on them.
Falafels travel well and can be eaten hot or cold.
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