Falafel Pitas

Matt Sinclair

Ingredients:

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:

  1. Soak chickpeas with the baking soda in water overnight. Drain and rinse once softened.
  2. 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.
  3. 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.
  4. Combine the salad ingredients in a medium bowl, drizzle to lightly coat in olive oil and season with salt and lemon juice to taste.
  5. 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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