Pita Stuffed with Herb Falafel, Tahini and Pickles

What you need

• 200 g (1 cup) dried chickpeas
• 1 small onion, roughly chopped
• 3 garlic cloves
• 1 bunch flat-leaf parsley, about 45 g, leaves and tender stems
• 1 handful cilantro, about 15 g
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking powder
• 1 1/2 tsp salt
• 1 l (1 quart) neutral oil, for deep-frying
• 80 g (1/3 cup) tahini
• 4 tbsp lemon juice
• 4 pita breads, thin Lebanese style
• 2 tomatoes, sliced
• 100 g (3.5 oz) pickled turnips, sliced
• 4 pickled cucumbers, sliced
• 1 handful mint leaves

Method

Restated from the original video

1. 1

   The night before, cover the chickpeas with plenty of cold water and leave them to soak for at least 12 hours. They will double in size.

2. 2

   Drain the chickpeas, rinse them and shake them as dry as possible. Do not cook them.

3. 3

   Pulse the chickpeas in a food processor until coarsely chopped.

4. 4

   Set aside a small handful of parsley for the sandwiches. Add the rest with the onion, 2 cloves of the garlic, the cilantro, cumin, coriander, baking powder and 1 tsp of the salt.

5. 5

   Pulse, scraping down the sides, until the mixture is finely chopped, still grainy, and holds together when squeezed. Stop before it turns to paste.

6. 6

   Shape heaped tablespoons into 16 small patties and chill them for 30 min to firm up.

7. 7

   Whisk the tahini with the lemon juice and the remaining salt. Grate in the remaining garlic.

8. 8

   Whisk in cold water a spoonful at a time until the sauce is smooth and pourable, about 4-6 tbsp.

9. 9

   Heat the oil in a deep pan to 175 °C (350 °F).

10. 10

    Fry the falafel in batches until deep brown and crisp, 3-4 min, then drain on paper towels.

11. 11

    Warm the pitas in a dry pan or the oven for 1 min each so they bend without cracking.

12. 12

    Open each pita and spread a spoonful of tahini sauce inside.

13. 13

    Add 4 falafel to each pita, lightly crushing them, then tuck in the tomatoes, pickled turnips, pickled cucumbers, mint and the reserved parsley.

14. 14

    Finish with more tahini sauce, roll or fold tightly and serve while the falafel are hot.

Imported from cookingwithayeh.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.