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

Salt, pepper

Oil for deep frying

Preparation:

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.