Sunday, September 26, 2010
The Falafel Recipes Kitchen (The home of Falafel & Middle Eastern Food recipes) invites you to try Falafel and salad pittas recipe. Enjoy cooking delicious Middle Eastern food and learn how to makeFalafel and salad pittas .
These fast-food delights are great wherever you are. Simply make the felafel, stick 'em in pittas with some salad and off you go.
2 x 410g cans chickpeas, drained and rinsed
1 small onion, finely chopped
Large handful fresh flatleaf parsley
Large handful fresh coriander, plus extra to serve
1 garlic clove, roughly chopped
3 tbsp plain flour
1 tsp baking powder
1/2 tsp crushed chilli flakes
1/2 tsp ground cumin
1 tbsp tahini (sesame seed paste, from supermarkets, optional)
150ml vegetable oil, for shallow-frying
8 wholemeal pitta breads, warmed
16 red and yellow cherry tomatoes, halved
1/2 cucumber, thickly sliced
Lemon wedges, to serve
1. Pulse the chickpeas in a processor until coarsely ground. Add the onion, herbs, garlic, flour, baking powder, chilli, cumin and tahini, if using, and pulse to a coarse paste. Season, shape into 16 small discs and chill on a baking tray for 20 minutes.
2. Heat the oil in a large frying pan over a medium heat. Add half the falafel and cook for 2-3 minutes each side, until golden. Remove with a slotted spoon and drain on kitchen paper while you cook the rest.
3. Fill each pitta with 2 falafel and some tomato, cucumber and extra coriander leaves. Serve 2 per person, with lemon wedges to squeeze over.
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