Ingredients
- two tablespoons canola oil, plus extra for frying
- 1 medium yellow onion, chopped
- 1 large red bell pepper, chopped
- 5 cloves garlic clove, chopped
- 2 (14-ounce) cans chick peas, drained
- 1 teaspoon red chili flakes
- 1 teaspoon ground cumin
- 1 egg
- 1 tablespoon salt
- 1/2 tablespoon freshly ground pepper
- 5 tablespoons flour
- 2 cups freshly chopped parsley leaves
- 3/4 cup freshly chopped cilantro leaves
- Pitas, for sandwich
- Toppings: shredded lettuce and chopped tomato, sliced cucumbers
- Yogurt Dipping Sauce, recipe follows
- Yogurt Dipping Sauce:
- 1 cup plain yogurt
- 1/2 tablespoon lemon zest
- 1 tablespoon freshly squeezed fresh lemon juice
- 1 tablespoon freshly chopped cilantro leaves
- 2 teaspoons freshly chopped parsley leaves
- 1/2 teaspoon ground cumin
- Kosher salt, when needed
Directions
In medium skillet over medium heat, add two tablespoons oil and sweat onion and peppers two to three minutes then garlic clove and prepare until translucent, about a few minutes.
Inside a mixer. pulse together chick peas. red chili flakes, ground cumin, the egg, salt and pepper to create a coarse consistency. Adding flour, parsley, and cilantro. Pulse until mixture starts pulling in the sides from the mixer.
Remove mixture to some large bowl and blend within the onion mixture. Chill falafel until prepared to prepare.
Roll falafel dough into 1-inch models. Then form models into an oblong quenelle shape, just like a football.
Inside a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 levels F. Prepare falafel balls a couple of at any given time, until golden brown, about a few minutes. Make sure to turn them so they don't burn or keep to the bottom from the pan. Drain in writing towels and sprinkle with salt while still hot.
Open the pita bread to create pockets. Place three or four falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously inside. Serve immediately.
Yogurt Dipping Sauce:
Mix the yogurt, lemon zest. fresh lemon juice, cilantro, parsley and cumin together in a tiny bowl. Add salt to taste. Chill until available.