Diva Tasting: Falafel in Pita Pockets …

Falafel Pitas


2 Cans Garbanzo Beans

½ Yellow Onion, Diced

½ Cup Chopped Fresh Flat-Leaf Parsley

4 Cloves Minced Garlic

3 Tablespoon All-Purpose Flour, Or More As Needed

4 Teaspoons Lemon Juice

1 ½ Teaspoons Kosher Salt, Or To Taste

1 Teaspoon Ground Cumin

½ Teaspoon Ground Coriander

½ Teaspoon Baking Soda

Teaspoon Cayenne Pepper

Oil For Frying


Step 1 Place garbanzo beans into a large colander and drain.

Step 2 Blend garbanzo beans, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours.

Step 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Step 4 Divide dough into 12 portions and roll each with moistened hands into a ball then press flat.

Step 5 Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain. Serve with tzatziki sauce, shredded lettuce, diced tomatoes in pita pockets. Serves 6


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