Falafel Pitas

1. 1

   Soak chickpeas in cold water to cover by 2 inches, refrigerated, for 24 hours. drain well.

2. 2

   Finely grind chickpeas in a food processor. add scallions, parsley, garlic, salt, baking powder, cumin, coriander, and cayenne and blend until as smooth as possible ( mixture will remain grainy). transfer to a bowl and let stand, covered, for 30 minutes.

3. 3

   Put a rack in middle of oven and preheat oven to 350 f.

4. 4

   Halve pitas crosswise, then stack pockets and wrap in foil. Heat in oven for 10 minutes.

5. 5

   Meanwhile form falafel into eighteen 1 1/2 inch wide patties and arrange in one layer on a sheet of wax paper. Heat 21/2 inches vegetable oil in a heavy 4 quart saucepan until it registers 375f on thermometer. fry falafel in batches turning once until golden brown 1 to 2 minutes per batch. transfer to paper towel to drain ( return oil to 375 f between batches.)

6. 6

   Fill each pita pocket with 3 falafel patties and top with a heaping spoonful of vegetable salad. Serve with Tahini sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.