Name: Falafel Pitas
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cup dried chickpeas; 0.5 whole yellow onion; 0.5 cup fresh parsley; 0.25 cup fresh cilantro; 3 clove garlic; 1 tsp cumin; 0.5 tsp coriander; 0.5 tsp baking powder; 1 tsp salt; 0.25 tsp black pepper; 3 tbsp all-purpose flour; 2 cup vegetable oil; 4 whole pita bread; 0.75 cup plain yogurt; 1 whole lemon; 1 whole cucumber; 2 whole tomato; 0.25 whole red onion

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520 cal14g protein58g carbs26g fat680mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Falafel Pitas

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Vegetarian40 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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dried chickpeassoaked overnight, drained2 cups

yellow onionroughly chopped0.5 whole

fresh parsley0.5 cups

fresh cilantro0.25 cups

garlicminced3 cloves

cumin1 tsp

coriander0.5 tsp

baking powder0.5 tsp

salt1 tsp

black pepper0.25 tsp

all-purpose flour3 tbsp

vegetable oilfor frying2 cups

pita bread4 whole

plain yogurt0.75 cups

lemonjuiced1 whole

cucumbersliced1 whole

tomatosliced2 whole

red onionthinly sliced0.25 whole

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

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Steps

1Pulse the drained chickpeas, chopped onion, parsley, cilantro, and garlic in a food processor until the mixture is coarse and combined (should look like wet sand, not a paste).

2Add cumin, coriander, baking powder, salt, black pepper, and flour. Pulse until just mixed. Chill the mixture for 15 minutes if you have time.

3Heat the oil in a large pot to 350°F. Line a plate with paper towels.

4While oil heats, whisk together yogurt and lemon juice in a small bowl. Season with salt and pepper.

5Form the falafel mixture into small golf-ball-sized rounds. Flatten slightly with your palm.

6Working in batches, carefully lower falafel into the hot oil. Fry for 2 to 3 minutes per side until deep golden brown. Transfer to paper towels.

7Warm the pitas in a skillet or over a flame for 10 seconds per side.

8Lay out each pita, spread yogurt sauce inside, then layer cucumber, tomato, red onion, and 3 to 4 hot falafel. Serve immediately.

9Let the oil cool completely in the pot before you move it, which takes an hour or more. Strain it through a fine sieve into a jar and it is good for two or three more fries; otherwise seal it and discard it. Never pour frying oil down the drain — it hardens in the pipe.