Falafel Pita with Tzatziki Sauce

I have searched high and low for a falafel recipe that is authentic and as good as some of the falafel I had while living in NYC.  After several years, I've stumbled up on this, a Lebanese family recipe for falafel.  I have tweaked it a bit, but the original recipe comes from Esperance Sammour.  Enjoy!!

 

You can also serve the falafel with hummus or eat with a salad.  The tzatziki makes a great dressing!

I suggest making the tzatziki first.  That way all the components can marinate and get delicious.  Just cover and place in the fridge until you're ready.

This tzatziki is courtesy of Two Peas and their Pod.

Tzatziki Ingredients

• 2 cups plain Greek yogurt
• 1 cup diced seedless cucumber
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 2 tablespoons finely chopped fresh dill
• Salt and pepper, to taste

1. In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill.
2. Stir until well combined.
3. Taste and season with salt and pepper. If you have time, chill before serving.

Now, you're ready to whip up some falafel!

 

Falafel Ingredients

1 lb of dry peeled fava beans (you can also use all chickpeas)

¾ lbs of of dried chickpeas

1 bunch of Italian parsley leaves

2 bunches of green cilantro leaves

8-10 cloves of freshly peeled garlic, crushed

1 large red or yellow onion

1 bunch of green onions

2 table spoons of salt

A dash of black pepper

2 table spoons of flour

1 teaspoon of baking soda

1 dash of red chilli pepper (optional, if spicy falafel is desired)

1 teaspoon of cumin

3 teaspoons of Coriander

Optional: 1/2 tsp sesame seeds on the outside (for added crunch)

 

 

 

Preparing the Falafel Mix

1. Soak the fava beans and the chickpeas in water in separate containers overnight.
2. The following day drain the fava beans, rinse them with fresh water then peel them (you can save time by buying peeled fava beans).
3. Dry fava beans in a colander for a few moments then run them in the food processor for a minute or two until they look like thin bread crumbs. Put aside in a large bowl.
4. Similarly rinse and dry the chickpeas then run them in the food processor until they reach the same consistency of the Fava beans. Pour on top of fava beans.
5. Place the garlic, red onions, green onions, parsley, cilantro, coriander, salt, peppers and flour in the food processor and run for a couple of minutes until they turn into a paste.  (Depending on the size of your food processor, you can mix some of these steps together)
6. Add them to the container with the fava beans and Chickpeas and knead with hands until they reach a doughy texture. If they feel dry add a bit of water and kneed a bit more. At this point feel free to taste the Falafel mix to make sure it has a balanced flavor.

 

Frying the Falafel

1. minutes prior to frying, sprinkle baking soda on the Falfel mix, knead and let rest. When ready heat 1 inch deep of cooking oil in the frying pan on medium heat
2. Scoop the falafel into by using a specialized Falafel scoop, an ice cream scoop, or by using 2 spoons whereby you scoop the falafel paste in one, and press the other spoon against it to compact into a "cake" then drop gently into the frying pan.
3. Fry for a few minutes until the falafel turns brownish then scoop them out place on a paper town or in a colander and to dry out the extra oil.

Baking the Falafel

1. For the health conscious, you can scoop then layer the falafel patties on an aluminum/cooking tray that has been lightly oiled and bake in the oven at 400F for 7-10 minutes.  (But let's be real, they're better fried.)