Falafel Sandwiches on Pita Bread

Falafel Sandwiches on Pita Bread with Tahini Dressing
*recipe in 3 parts - Falafel, Pita, and back-up Chicken!

I decided to try something new last night! I've always wanted to make falafel, and recently Tyler Florence did a 911 special with Falafel and home made Pita Bread that inspired me to give it a try. Falafel are a mid eastern sandwich consisting of fried chick pea patties served in pita bread and topped with a tahini/yogurt dressing. This is a fantastic vegetarian dish, and aside from the Pita Bread, not that difficult. I even made a back up sandwich filling (orange roasted chicken grilled on the sitter-next entry) for Brian, but he actually loved the falafel! Surprise, surprise. Even if you don't make your own Pita Bread (separate entry) buy store bought and try the Falafel. I read a lot of recipes and reviews on falafel and have included only one minor addition below. People were frustrated that their falafel would dissappear when fried in the oil - I'm guessing that they didn't soak the beans long enough, and/or grind/puree them fine enough. You really need a full 24 hours of soaking the beans or they won't be the right consistancy. You must use a food processor as the beans are still too hard to attempt by hand. Don't let the consistancy of the dough/batter confuse you, it's definitely not mashed fine like paste, it is more like fine bread crumbs. When frying this - make sure your oil isn't too hot or the falafel will burn faster than they cook. I actually had my stovetop on medium high. This is served with a tahini/yogurt dressing, but if you don't like or have tahini (ground sesame paste) you could try the orange-cilantro vinaigarette on the next entry.

Falafel

2 cups dried chickpeas, picked through and rinsed
1 teaspoon baking powder
1 small onion, coarsely chopped
6 garlic cloves, smashed *I always replace garlic with shallots due to preference
1 tablespoon cumin seeds, toasted and ground *powder is fine
1 tablespoon coriander seeds, toasted and ground *powder is fine
1/4 teaspoon red pepper flakes
2 handfuls fresh flat-leaf parsley, leaves coarsely chopped
1 handful fresh cilantro, leaves coarsely chopped
Kosher salt and freshly ground black pepper
2 tbsp flour - helps to bind the mixture

Vegetable oil, for frying
8 warm pita bread, store bought or homemade recipe follows *next entry
Tahini Sauce, recipe follows
Shredded lettuce, sliced tomatoes, chopped cucumbers Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches. Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size. Drain and rinse thoroughly.

Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either. Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper. Stir in flour. Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.

Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375 degrees F.

Roll the falafel mixture into ping-pong size balls. (Alternatively, use an ice cream scoop.)I made them tablespoon sized. Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom. Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.

Open the pita bread halves to make pockets (don't split all the way) and put 4 fried falafels into each. Drizzle with the tahini sauce and layer with lettuce, tomatoes, and cucumbers. Serve immediately.

Tahini Sauce:

1/2 cup tahini (sesame seed paste)
1/2 cup plain yogurt or water
1 lemon, juiced
2 garlic cloves, chopped
Pinch salt
Pinch paprika Combine all the ingredients in a blender, process on high speed to make a smooth and creamy sauce. Adjust seasoning, to taste, and serve with falafels or as a salad dressing.

Yield: about 1 cup