Homemade Falafels in a Pita Wrap

Falafel Pita Wrap

It’s a little weird making falafels when you’ve never HAD a falafel. Or seen a falafel. I had to go by google image searches to see what they looked like. But there’s a local place that my husband LOVE-LOVE-LOVES….. where he gets a “turbo pocket”… filled with tons of good things, falafels included. My plan was to mimic the turbo pocket, but then I figured- better start simple, and stick to these things called falafels… and then I can try to incorporate chicken and lamb and whatnot. So that’s just what I did- and when I was done, I slid the finished product over to him and winced a little bit, as I had no way of knowing if I had succeeded or not. Welp, his response answered that question for me pretty quick! He.died.over.these. He finished the entire batch in a day and a half. (Woulda been one, I’m sure of that, but he was out of the house for most of the first day).

ANYHOO… I guess I did good! I’d have a better idea if I actually got to eat more but he loves them so darn much I felt bad taking any! ]

The tahini sauce was extraordinary, I have to say.

I tried to find already-made sauce in the store, but I could only find the paste. It’s really easy to make your own sauce with the paste though- REALLY easy. Highly recommended.

Now, I feel good that I’ve given you a great recipe. A the same time, I feel a little bad… as I do have to mention that I’m heading to Punta Cana tomorrow morning for a little vaca!  To say that it’s been a cold New Hampshire winter thus far would be an understatement- so I’m extremely excited about this. I’ve never been anywhere tropical before, and I can not WAIT : ) I do hope this is a nice parting gift though? Maybe? : )

Falafel Pita Wrap
Serves: About 18 Falafels
 
Ingredients
Falafels:
  • 1(15.5 oz.) can chickpeas/garbanzo beans
  • 1 small onion, diced
  • ¼ cup chopped fresh parsley
  • 2 Tablespoons roasted garlic, minced
  • 1 ½ Tablespoons flour
  • 1 ¾ tsp salt
  • 2 tsp cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • Pinch of ground cardamom
  • Vegetable oil for frying (grapeseed, canola, and peanut oil work well)
Tahini Sauce:
  • 1 cup Tahini sesame seed paste (made from light colored seeds)-[Found near the hummus typically]
  • ¾ cup lukewarm water, or more for consistency
  • 3 Tablespoons roasted garlic
  • ¼ cup fresh lemon juice
  • ¼ teaspoon salt (or more to taste)
  • 2 teaspoons fresh parsley, minced (optional)
Instructions
Falafels:
  1. Combine all ingredients in a food processor until well combined and thick, scraping the sides down from the sides of the container periodically. (Just don’t over-stir and make hummus!)
  2. Cover the bowl with plastic wrap and refrigerate for 1-2 hours (or overnight if you’re prepping thee for the next day)
  3. Fill a skillet with oil about 1 ½ inches high and heat on medium. Form the falafel into round balls of about 2 Tablespoons of filling each (or your personal preference). Place carefully a test falafel into the oil, to ensure the temperature is desirable enough to add the rest. You don’t want it too hot or not hot enough. When you’re ready, add the rest. They may stick together at first but they’ll loosen as they firm up. The ideal temperature for frying is 350-375 degrees.
  4. Fry the Falafels until they are a nice brown color on each side. Use a slotted spoon to remove them from the oil when they’re done and place on a paper towel to absorb the extra oil.
  5. Serve in a pita pocket with your favorite additions! (Lettuce, tomatoes, black olives, onions, cucumbers, avocados, etc!)
Tahini Sauce:
  1. *Combine all ingredients together until a desired consistency is reached (easiest if done in a food processor). I added about ¼ cup additional water in mine.
Notes
*If the falafels have trouble sticking together, try mixing them longer in the food processor to reach a more paste-like texture. If you have additional trouble, try mixing in about 3 Tablespoons of flour. Finally, if you’re still having issues, add 1-2 eggs into the mixture. I didn’t have to use any of these tactics. I’d also recommend making sure they are well refrigerated before you put them into the oil. If they warm up after you roll them, put them back in the fridge to cool again.

Recipe source: Toriavey.com/