Falafel Pita

Instructions

1. Prepare the chickpeas
   Drain the soaked chickpeas and pat them dry with paper towels. Place them in a food processor along with the chopped onion, garlic, parsley, and cilantro.
2. Make the falafel mixture
   Add the cumin, coriander, cayenne pepper, and salt to the food processor. Pulse until the mixture is finely chopped but not pureed, scraping down the sides as needed. The texture should be coarse, not smooth.
3. Rest and finalize the mixture
   Transfer the mixture to a bowl, add the baking soda, and mix well. Cover and refrigerate for at least 1 hour or up to overnight. This helps the flavors meld and the mixture hold together better.
4. Shape the falafel
   With wet hands, form the mixture into small balls or patties, about 2 tablespoons each. You should get approximately 20 falafels. If the mixture is too crumbly, add a tablespoon of water or flour to help bind it.
5. Fry the falafel
   Heat oil in a deep pan to 350°F (175°C). Carefully drop the falafel balls into the hot oil in batches, frying for 2-3 minutes until deeply golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
6. Warm the pita
   While the falafel is frying, warm the pita bread in a dry skillet or in the oven wrapped in foil for about 2 minutes. This makes them more pliable and prevents tearing when stuffing.
7. Prepare the vegetables
   Combine the diced tomatoes and cucumbers in a small bowl. Season lightly with salt if desired. This fresh salad will add crunch and freshness to your pita.
8. Assemble the pita sandwiches
   Cut the pitas in half to create pockets. Spread a tablespoon of tahini sauce inside each pita half, then stuff with 2-3 falafel balls. Add a generous spoonful of the tomato-cucumber mixture. Drizzle with additional tahini sauce if desired.