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Pita Wrapped Falafel with Sesame Yogurt Sauce

Falafel is a staple in middle eastern diets.  It is made from pureed chick peas, are highly seasoned and usually formed into patties or "meatballs" and browned either in a skillet or by deep frying.  They can served as a side dish with a little sauce spooned on top or rolled up in pita bread to make a delicious sandwich.  Even the carnivores in your family are going to love this!  This makes enough for 4 large pita wraps.

1 pound    garbanzo beans (chick peas) - if dry then soak them over night, if canned, rinse and drain them
4 whole    scallions, chopped
3 cloves    garlic, smashed
1 large    egg white
2 tablespoons    water
cup    fresh parsley, stemmed and chopped
cup    dried bread crumbs
1 teaspoon    ground cumin
1 teaspoon    ground coriander
1 teaspoon    baking powder
teaspoon    salt
teaspoon    cayenne
teaspoon    allspice
1 recipe    Sesame Yogurt Sauce
 enough olive oil to generously cover the bottom of a large skillet
If making wraps:
2 large pita breads
fresh tomatoes, sliced
red onion, thinly sliced
lettuce, shredded
cucumber slices


Place the scallions, garlic and parsley into a food processor fitted with the knife blade and pulse until well chopped.  Add the remaining ingredients and process, stopping periodically to scrape down any mixture clinging to the bowl, until the mixture resembles very finely ground meat.

Shape the bean mixture into small patties 2-3 inches wide and no more than " thick.  Heat the skillet over medium high heat until hot.  Add the oil and swirl to coat.

Add the patties taking care not to crowd the pan (do in two batches if necessary) and cook 3-4 minutes on each side until nicely browned.  Remove to paper towels to drain.  At this point they may be served with the yogurt sauce drizzled over or on the side.

For wraps cut or pull apart each pita bread horizontally so as to form four saucer shape pieces.  On each pita bread half lay some lettuce, onion, tomato and cucumber (or the combination of your choice) and one quarter of the falafel.  Drizzle on 2-3 tablespoons of the yogurt sauce, roll up burrito style and cut in half, securing each half with a toothpick.

Serve with extra yogurt sauce on the side.

 

 

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