Falafel Pita Sandwich

Prep Time: 20 minutes      Cook Time:  10 Minutes     Serves: 4

19 oz can chickpeas, drained and rinsed

1 small yellow onion

3 large cloves garlic

4 tablespoons chopped parsley

1 tablespoon chopped cilantro

1 teaspoon cumin

4 tablespoons chickpea flour

4 cups canola oil or oil of your choice

1/2 cup tahini

2 tablespoons lemon juice

2 tablespoons olive oil

1/4 cup warm water

salt to taste

1 cucumber, medium dice

1 large beefsteak tomato, medium dice

1/2 small red onion, julienne

1 head romaine lettuce, chiffonade (cut

finely)

4 whole wheat large pitas

1. Place chickpeas, onion, 2 garlic cloves, 2 tablespoon parsley, cilantro, cumin in food processor and blend until thick paste forms. Scrape down sides occasionally until consistency is smooth
2. Place mixture in bowl and fold in chick pea flour
3. Heat oil to 360° in deep pot or in deep fryer
4. Form falafel balls using a heaping tablespoon as guide for sizing; makes 20 balls
5. Fry falafel balls until golden brown 8-10 minutes Remove balls from oil and place on paper towel, set aside
6. Mix tahini, lemon juice, olive oil, 1 garlic clove, 1 tablespoon parsley and warm water in food processor (micro chopper works best), season to taste with sea salt - set aside
7. Place even amount of falafel, cucumbers, tomatoes, onions and romaine lettuce on pita
8. Drizzle with tahini dressing
9. Fold pita ends toward middle and roll tightly.
10. Cut in half and serve (use long toothpicks if necessary to keep pita in place until serve)
    You can fry balls with less oil, would recommend 2 inches of oil and flipping over to cook for 5minutes on each side, if you prefer to do so. Remember that the less oil you use and the more balls you place in the pan, the oil will not be as hot.

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