When you’re in the mood for falafel but don’t feel like frying or eating fried food. You can stuff it in a pita and eat it the same way you eat falafel, with pickles, salad, tahini and harissa.
I made pitas but they were too thin to stuff (I tried a new Turkish recipe, which I believe doesn’t have the correct quantities. The dough was too moist to handle.) It’s great with a cabbage or lettuce salad and harissa on the side.
Ingredients
- 2 garlic cloves
- Handful cilantro
- Handful parsley
- 1 15oz. can garbanzo beans, rinsed and drained
- ½ teaspoon cumin
- ¼ teaspoon salt
- 3 tablespoons avocado or olive oil
- ¼ red onion
- 1 tomato
- Tahini sauce
- ¼ cup tahini butter
- ½ lemon
Instructions
- Preheat the oven to 360°F/190°C.
- Chop the garlic, cilantro and parsley and put in a medium bowl. Add the chickpeas, cumin, salt and oil and toss. Put the mixture on a baking tray, lined with baking paper, and bake for 15 minutes. The chickpeas will harden a bit. (Don't wash the bowl).
- Meanwhile make the tahini sauce: put the tahini in a cereal-size bowl, squeeze the lemon juice in and add gradually ¼ cup water, constantly mixing until creamy and smooth*. Dice the onion small.
- Put the cooked chickpeas back in the bowl. Add the diced onion, grate the tomato straight in the bowl and drizzle 2 tablespoons of the tahini sauce. Toss and taste, add salt if necessary. Serve with tahini on the side, pita bread or any bread, pickled cucumber (I served with cornichons) and harissa. I also made an eggplant** mezze.
*If it’s too runny add a tablespoon of tahini butter. If it’s too hard, add a little bit of water.
**I charred 1 eggplant and 1 red banana pepper on my electric stove (it does a great job). I peeled and chopped them. Then mixed them with 2 chopped scallions, 1 crushed garlic clove, 2 tablespoons mayo (or veganaise), juice from ½ lemon, salt and pepper.
© 2020 Shelly’s Humble Kitchen
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