Falafel Sandwiches

Ingredients for falafel:
2 T canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
2 (14-ounce) cans chick peas, drained
1/2 teaspoon red chili flakes, optional
1 teaspoon ground cumin
1 egg
1 T kosher salt
1/2 T freshly ground black pepper
5 T flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves


Ingredients for yogurt dressing:
1 cup plain yogurt (Greek-style or drain 8 to 24 hours before preparing the dressing)
1/2 T lemon zest
1 T freshly squeezed lemon juice
1/2 to 1 teaspoon salt
1 T freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
1 teaspoon fresh mint, chopped - optional

Pitas, whole wheat (warm in oven just before serving)


Accompaniments: shredded lettuce and chopped tomato, sliced cucumbers

Preparing the yogurt dipping sauce:
Mix ingredients together in a small bowl and chill until ready to use.

Makes 1 cup


Preparing the falafel:
In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

In a food processor, pulse the parsley and cilantro. Add the chick peas, red chili flakes, ground cumin, the egg, salt, black pepper, and pulse to form a coarse consistency. Add flour. Pulse until mixture starts pulling from the sides of the food processor.

Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.


Assembling the falafel sandwiches:
Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.