Falafel Pitas
Matt SinclairIngredients:
Serves: 4
- 2 cups dried chickpeas
- 2 tsp baking soda
- 1 red onion, roughly chopped
- 1 bunch Coriander, roughly chopped
- 1 bunch Parsley, roughly chopped
- ½ bunch Dill, fronds picked
- 8 cloves garlic
- 3 Tbsp ground cumin
- 2 Tbsp ground coriander
- ½ – 1 Tbsp chilli powder
- 1 Tbsp paprika
- Salt
- Pepper
- Oil for frying
- 4 leaves kale, finely chopped
- 2 Tomatoes, diced
- 1 Cucumber, diced
- ½ Red onion, diced
- ½ bunch Parsley, finely chopped
- Olive Oil
- Lemon juice
To Serve:
- 4-6 Pita breads
- 200gm Garlic dip
- Sriracha
Method:
- Soak chickpeas with the baking soda in water overnight. Drain and rinse once softened.
- Add the onion, herbs, garlic and spices to a food processor and pulse to combine. Add 2-3 cups of the soaked chickpeas and season with salt and pepper. Pulse together until well combined. Taste and adjust the seasoning if needed.
- Heat oil in a deep frypan to 180C. Form balls using 2 Tbsp of falafel mixture and carefully drop into the hot oil. Fry for 3-5 minutes on each side, remove with a slotted spoon and drain on a paper towel, season with a little salt and repeat with remaining falafels mixture.
- Combine the salad ingredients in a medium bowl, drizzle to lightly coat in olive oil and season with salt and lemon juice to taste.
- Heat the pita bread in the oven, microwave or in a pan over the stove top. To serve, cut the pita breads in half and fill the centre of the pita pocket (or use as a wrap) with garlic sauce, falafels, salad and sriracha if desired.
Our friends at Wine Selectors suggest pairing this dish with a Vermentino.
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