Falafel in pita

Name: Falafel in pita - Crenguta C.
Ingredients: 1 can of chickpeas a handful of fresh coriander (if unavailable; use ground coriander; one teaspoon) a handful of chopped green parsley 2 cloves of garlic 2 tablespoons of flour 1/3 chili pepper (or to taste) juice from half a lime a pinch of ground cumin 1/3

Sezon - Falafel in pita by Crenguta C. - Recipia

Usually, when I'm fasting or want something quick and filling to take with me, I prepare falafel in pita. These chickpea balls are quite easy to make if you have a food processor handy. I love that I don't have to soak the chickpeas beforehand; I can use canned ones directly, and while they're frying, I can prepare the sides or wash the salad. This recipe doesn’t have complicated steps, and the taste is great, especially with plenty of herbs and fresh vegetables. Quick Info Total time: about 35 minutes Preparation time: 15-20 minutes Cooking time (frying): 10-15 minutes Servings: 2-3 Difficulty: easy Recipe type: vegan, for lunch or dinner, great for takeout Ingredients 1 can of chickpeas (about 400 g, well drained) a handful of fresh coriander (if unavailable, use 1 teaspoon ground coriander) a handful of chopped fresh parsley 2 garlic cloves 2 tablespoons of flour 1/3 chili pepper (or more, to taste) juice of half a lime a pinch of ground cumin 1/3 teaspoon baking powder salt pepper For assembly: pita or bread roll lettuce tomatoes pickles tofu cheese (optional) Preparation method 1. Drain the chickpeas well from the can. You can quickly rinse them under cold water, then let them drain for a few minutes. 2. In the food processor, combine the chickpeas, coriander (fresh or ground), parsley, peeled garlic, chili pepper, lime juice, cumin, baking powder, salt, and pepper. 3. Blend everything until you achieve a smooth paste. If it seems too loose or doesn't hold together, add the 2 tablespoons of flour and mix again. The paste should be easy to shape. 4. Take a tablespoon of the mixture and form balls or flat patties, pressing gently to keep them together. 5. Heat oil in a deep pot or a small frying pan to create a frying bath. Once the oil is hot, add the falafel patties one by one and fry them until golden brown on both sides. Don’t overcrowd the pan. 6. Remove them onto a paper towel to absorb any excess oil. 7. To serve, cut a pita or bread roll, add a few leaves of lettuce, slices of tomato, and pickles. Place 2-3 pieces of falafel inside, add tofu cheese if using, and wrap it all together. Why I make this recipe often Canned chickpea falafel is quick; you don’t need soaking or boiling time. I like that I can vary what I put in the pita based on what I have in the fridge, and they stay good even when cold. They are quite filling and really satisfy hunger on the go. Tips and Variations Tips 1. Use chickpeas that are very well drained; otherwise, the mixture might be too wet and the patties won’t hold together. 2. Don’t over-blend, as the paste shouldn’t be too fine – it’s better to keep a bit of texture. 3. For frying, the oil should be hot enough, but not excessively so, to avoid burning the outside while leaving the inside raw. Substitutions If you can’t find fresh coriander, ground coriander will work too. Flour can be substituted with chickpea flour or even breadcrumbs if you want more texture. Chili can be omitted or you can use chili flakes. Lime can be replaced with lemon. Variations You can add other herbs if you have them (dill, mint). For extra flavor, you can add a bit of finely chopped onion. If you prefer not to fry in oil, you can try baking them, but the texture will be slightly different. Serving Ideas They work well in warm pita with lots of fresh or pickled vegetables. Sometimes I add a simple sauce made from plant-based yogurt or tahini. Crumbled tofu adds a bit of a "cheese" flavor in a vegan version. They can also be added to salads, not just in bread. Frequently Asked Questions 1. What can I do if the falafel mixture is too wet? Add a little more flour or breadcrumbs, mix, and see if it holds together better. 2. Can they be baked instead of fried? Yes, but the texture will be drier and not as crispy. Preheat the oven to 200°C, place the patties on parchment paper, lightly drizzle with oil, and bake until golden. 3. What kind of pita should I use? Any type of pita or round roll that can be easily opened. Thin flatbreads can also be used, but they might tear more easily if filled with a lot of ingredients. 4. Can I use homemade cooked chickpeas? Yes, but make sure they are well drained, without excess water. 5. How spicy can they be? It depends on how much chili you add. If you want no spice at all, omit the chili. Nutritional Values Values are approximate, for 1 serving (1/3 of the recipe, without bread and sides): Calories: about 220 kcal Protein: 9 g Carbohydrates: 32 g Fat: 5 g Data may vary depending on the type of chickpeas and the amount of oil absorbed during frying. If pita is used, carbohydrates and calories increase. Sauces or tofu also add extra calories. Storage and Reheating Fried falafel can be stored in the fridge for 2 days, but the texture will become softer. They can be reheated for a few minutes in a pan without oil or in the oven to regain crispiness. I don’t recommend freezing this quick version with canned chickpeas. Assemble the pita just before serving, otherwise, they will get soggy.

Falafel in pita

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