1 pound chickpeas, dry
6 cloves garlic, minced
1/2 ounce parsley, chopped
1/2 ounce chives, minced
1 tablespoon cumin, ground
2 teaspoons coriander, ground
cayenne pepper, to taste
3 eggs
salt, to taste
5 ounces flour
6 ounces plain yogurt
2 ounces lemon juice
12 pita bread
6 ounces iceberg lettuce, shredded
6 ounces tomatoes, diced
Servings: 12
1. To make the falafel, soak the chickpeas following the procedures outlined in the notes. Drain the chickpeas, place them in a pot and cover with cool water. Simmer until tender, approximately 2 to 3 hours. Remove from the heat and drain well.
2. Process the chickpeas in a food processor or a food chopper until coarsely chopped. Add the garlic, parsley, chives, cumin, coriander and cayenne pepper and process for a few seconds.
3. Add the eggs, salt and flour and process briefly. Remove the falafel from the machine and chill in the refrigerator for 1 hour.
4. Combine the yogurt and lemon juice and mix well. Set aside.
5. Portion the falafel using a #50 scoop (there should be approximately 60 balls) and deep-fry the balls at 375ºF (190ºC) until crisp and hot. Drain well and hold in a warm place.
6. To assemble each sandwich, cut a pita in half or open it to form a pocket and stuff with several balls of falafel and 1 ounce (30 grams) of the shredded lettuce and diced tomatoes and then dress with the yogurt sauce. Arrange the sandwiches as desired and serve hot.
Yield: 12 Sandwiches
6 cloves garlic, minced
1/2 ounce parsley, chopped
1/2 ounce chives, minced
1 tablespoon cumin, ground
2 teaspoons coriander, ground
cayenne pepper, to taste
3 eggs
salt, to taste
5 ounces flour
6 ounces plain yogurt
2 ounces lemon juice
12 pita bread
6 ounces iceberg lettuce, shredded
6 ounces tomatoes, diced
Servings: 12
1. To make the falafel, soak the chickpeas following the procedures outlined in the notes. Drain the chickpeas, place them in a pot and cover with cool water. Simmer until tender, approximately 2 to 3 hours. Remove from the heat and drain well.
2. Process the chickpeas in a food processor or a food chopper until coarsely chopped. Add the garlic, parsley, chives, cumin, coriander and cayenne pepper and process for a few seconds.
3. Add the eggs, salt and flour and process briefly. Remove the falafel from the machine and chill in the refrigerator for 1 hour.
4. Combine the yogurt and lemon juice and mix well. Set aside.
5. Portion the falafel using a #50 scoop (there should be approximately 60 balls) and deep-fry the balls at 375ºF (190ºC) until crisp and hot. Drain well and hold in a warm place.
6. To assemble each sandwich, cut a pita in half or open it to form a pocket and stuff with several balls of falafel and 1 ounce (30 grams) of the shredded lettuce and diced tomatoes and then dress with the yogurt sauce. Arrange the sandwiches as desired and serve hot.
Yield: 12 Sandwiches
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