Ingredients
- 1 can (14 oz/398 mL) chickpeas, drained and rinsed
- 1/4 cup (60 mL) each chopped parsley and cilantro
- 1/4 cup (60 mL) sliced green onions
- 1 small clove garlic, sliced
- 2 tbsp (30 mL) cornstarch
- 1/2 tsp (2 mL) each salt and ground cumin
- 1/2 tsp (2 mL) baking powder
- 1/4 tsp (1 mL) cayenne pepper
- 1/4 cup (60 mL) canola oil for frying
- 2 whole wheat pita bread pockets, halved
- 1 cup (250 mL) roasted red pepper hummus (see our recipe)
- Chopped tomatoes and cucumber and thinly sliced red onion
- Fresh chopped parsley
Tahini Spread:
- 1/4 cup (60 mL) each tahini and warm water
- 1 tbsp (15 mL) lemon juice
- 1 small clove garlic, minced
- 1/4 tsp (1 mL) salt
Preparation
To make the tahini spread, whisk together tahini and warm water until smooth, in a small bowl. Whisk in lemon juice, garlic and salt; set aside.
In a food processor, pulse chickpeas until coarse. Add parsley, cilantro, green onions and garlic. Pulse until just combined. Add cornstarch, salt, cumin, baking powder and cayenne; pulse to combine until a mealy texture. Test to see if mixture sticks together when a little bit is squeezed in your hands. Form falafel mixture into 12 balls and flatten each slightly to shape into patties.
In a large skillet, heat oil over medium heat. Add falafel to pan and cook, turning once for about 4 minutes or until golden brown on both sides. Transfer to a paper towel lined plate to drain.
Spread each pita half with some of the hummus and tuck in falafel with your choice of toppings. Spoon tahini sauce into pita to serve.