FALAFEL IN PITA WITH YOGURT SAUCE
Steps:
- 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 together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. 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.
- 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.
- Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl. Add salt to taste. Chill until ready to use.
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