I had my first falafel sandwich in Israel about 25 years ago. Let me tell you - it was love at first bite. Those crunchy garbanzo bean balls, nestled in fresh vegetables and tahini enveloped by a soft warm pita, were irresitable. Street vendors sold these sandwiches on almost every street corner in Jerusalem and the wafting spicy aroma was a constant temptation while running errands or touring this beautiful city. I lived in Jerusalem for 6 months and their middle eastern cuisine has remained a constant in my home kitchen.
This is a perfect vegan lunch that will add a little variety and spice to your life. Enjoy!
Falafel Pita with Spicy Tahini
makes 25 balls
2 cups of dries chickpeas, soaked in water for 12 hours
Crumbs from 2 slices of white bread
5 cloves of garlic 2 teaspoon baking soda
1/3 cup chopped parsley
1/2 cup chopped coriander
1/2 small onion
1 spoon of sesame seeds
1 teaspoon cumin spice
1 teaspoon paprika
Oil for deep frying
1. Wash the soaked chickpeas and put them in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little water if needed.
2. Move the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for 30-60 minutes.
3. Warm the oil – it should be hot, not boiling. Add the baking soda to the mixture and knead a little.
4. Wet your hands and shape little balls (smaller then apricots). Fry until you get a deep brown shade.
5. Tuck balls into a warm pita with chopped lettuce, tomato and spicy tahini sauce*
*Spicy Tahini Sauce:
2 tbsp tahini
1 teaspoon sriracha
2 tbsp agave
1 tbsp olive oil
1/2 tbsp of fresh lime juice
4 tbsp water
Whisk all in ingredients together. Pour into sandwich pocket.