Falafel in Pita with Yogurt Sauce
peas, yogurt, parsley, onion, egg, flour, canola oil, lemon juice, garlic, cilantro, lemon zest, chili
Ingredients
2 tablespoons canola oil, plus extra for frying 1 medium yellow onion, chopped 1 large red bell pepper, chopped 5 cloves garlic, chopped 2 (14-ounce) cans chick peas, drained 1 teaspoon red chili flakes 1 teaspoon ground cumin 1 egg 1 tablespoon salt 1/2 tablespoon freshly ground black pepper 5 tablespoons flour 2 cups freshly chopped parsley leaves 3/4 cup freshly chopped cilantro leaves Pitas, for sandwich Toppings: shredded lettuce and chopped tomato, sliced cucumbers Yogurt Dipping Sauce, recipe follows 1 cup plain yogurt 1/2 tablespoon lemon zest 1 tablespoon freshly squeezed lemon juice 1 tablespoon freshly chopped cilantro leaves 2 teaspoons freshly chopped parsley leaves 1/2 teaspoon ground cumin Kosher salt, as needed
Directions for Falafel in Pita with Yogurt Sauce Recipe
In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes. In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor. Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook. Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football. In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot. Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately. Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl. Add salt to taste. Chill until ready to use. Yield: 1 cup
Read the full directions on Food Network
|
More recipes
-
Asian Pork Tenderloin
pork, onions, soy sauce, sesame oil, worcestershir...
-
Blue Cheese and Pear Tartlets
pear, cheese, shells, cream
-
Coconut (Haupia) and Chocolate Pie
cream, milk, chocolate chips, sugar, pie crust, co...
-
No Bake Sugar Free Cheese Cake
graham cracker, cream cheese, butter, topping, sug...
-
Coconut Chicken
chicken breast, milk, bread, mayonnaise, coconut, ...
-
Classic Apple Pie
apples, pastry, sugar, lard, butter, flour, lemon ...
-
Green Tomato Cake
tomatoes, sugar, flour, butter, eggs, raisins, wal...
-
Roasted Asparagus and Mushrooms
mushrooms, asparagus, rosemary
-
Fresh Pineapple Upside Down Cake
pineapple, flour, pineapple juice, butter, eggs, b...
-
Easy Italian Chicken II
chicken breast, dressing
-
Chocolate Chip Cookies
chocolate chips, flour, sugar, butter, brown sugar...
-
Cornbread Stuffing
cornbread, chicken, corn, onions, ham, celery, cre...
-
Almost-Famous Swedish Meatballs
beef broth, beef, pork, cream, milk, egg, onion, b...
-
Chocolate Chip Banana Bread I
bananas, flour, chocolate chips, sugar, butter, eg...
-
Pineapple Crisp
pineapple, brown sugar, flour, butter, egg, baking...
-
Classic Baked Ziti
sauce, beef, ziti pasta, broth, onion, cheese, gar...
-
Sweet And Sour Glazed Chicken
chicken, apricot, soup, dressing
-
Peppy's Pita Bread
flour, sugar, yeast
-
Liisa's Dinner Rolls (ABM)
flour, sugar, egg, butter, yeast, milk
-
Real Italian Calzones
flour, cheese, ricotta cheese, pepperoni, egg, mus...
|