Falafel in Pita Pockets

An all-time favourite of many, falafels are easy to make and high nutritious. I tried baking the falafels but was not successful. This recipe makes very tasty falafels when deep fried.

ᴛᴏ ᴍᴀᴋᴇ ᴛʜᴇ ꜰᴀʟᴀꜰᴇʟꜱ

1 X 439 g canned chickpeas, drained

2 garlic cloves, coarsely chopped

2 tablespoons finely chopped mint leaves

1 tablespoon lemon juice

2 tablespoons finely chopped spring onions

1-2 green chillies, finely chopped

2 tablespoons white sesame seeds, pounded coarsely

1 teaspoon coarsely pounded, roasted cumin seeds

1 tablespoon plain flour or Bengal gram flour

1/2 teaspoon salt

oil for deep frying

ᴛᴏ ꜱᴇʀᴠᴇ

4 pita breads (store bought)

favourite dipping sauce

lettuce leaves, shredded

cucumber slices

tomato slices

METHOD

1 TO MAKE THE FALAFELS, place drained chickpeas, garlic, mint leaves and lemon juice into a food processor or blender and pulse until very finely minced, but not pureed. It should be crumbly texture yet when you press a handful of the mixture together, it should hold its shape.

2 Transfer to a mixing bowl. Add in spring onions, chillies, sesame seeds, cumin seeds, flour and salt. Mix to combine well. Adjust salt.

3 Keep refrigerated for about 20 minutes and then scoop about one and half tablespoons of the mixture and shape into a tight ball and place on a plate. Repeat process until all the mixture is shaped into balls.

4 Keep the plate of uncooked falafel balls refrigerated for about 30 minutes (this step will help the falafels to hold the shape when deep frying)

5 Heat oil for deep frying and fry a few falafels at a time until golden brown.

6 Drain on absorbent paper.

7 TO SERVE, cut pita breads in half and open pockets.

8 Enclose two to three falafels in each pocket. Top each with an equal portion of shredded lettuce, cucumber and tomato slices. Serve with dipping sauce.