Middle Eastern · Members
Falafel Pitas with Tahini Sauce
Herb-packed falafel made from soaked dried chickpeas, fried until crunchy and tucked into warm pitas with tomato, cucumber and lemony tahini.
- Crisp outside, fluffy inside
- Freezer-friendly falafel
- Naturally vegan
Real falafel starts with dried chickpeas that are soaked but never cooked, which is what gives it a crisp shell and a fluffy, bright green interior. Canned chickpeas are too wet and turn to mush in the oil, so plan ahead with an overnight soak. Our version is loaded with parsley and cilantro and seasoned with cumin and coriander. Stuffed into warm pitas with a drizzle of tahini sauce, it is a street-food lunch worth the effort.
Instructions
Cover the dried chickpeas with at least 3 inches of cold water and soak for 18 to 24 hours; they will more than double in size. Drain well and spread on a towel to dry.
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