Crispy Falafel Pita Pockets

Crispy Falafel Pita Pockets Recipe

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About Crispy Falafel Pita Pockets Recipe:

Tasty and crispy side dish.

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  • 40 mins
  • 21 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Crispy Falafel Pita Pockets Recipe

  • 3 cup Chickpeas
  • 1 No.s Onion
  • 7 No.s Garlic Cloves
  • 1/4 cup Gram flour
  • 1/4 cup Parsley leaves
  • 1/4 No.s E fruit salt tsp
  • 1/4 teaspoon Red chilli powder
  • 1 teaspoon Coriander powder
  • 4 teaspoon Cumin Powder
  • NaN As required Salt
  • As required Ingredients for hummus
  • 1/4 cup Sesame Seeds
  • 1/2 teaspoon Chilli Powder
  • 2 tablespoon Extra Virgin Olive Oil
  • 2 tablespoon Parsley leaves
  • As required Ingredients for salad
  • 1/2 cup Cabbage
  • 1/2 cup Sliced onions
  • 1/2 cup Pomegranate
  • 1/2 piece Lemon
  • As required Salt
Nutrition
  • 81g Fat(11.67%)
  • 136g Protein(19.64%)
  • 282g Carbs(40.81%)
  • 186g Fiber(26.99%)
  • Other(0.88%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Crispy Falafel Pita Pockets Recipe

step 1

STEP 01

For hummus, soak 1 cup chickpeas for 8 hours or overnight and pressure cook for 30 minutes till chickpeas are soft. For falafel soak 2 cups of chickpeas overnight.

step 2

STEP 01

To make hummus, add 1 cup cooked chickpeas in the mixer grinder. Add ¼ cup sesame seeds or 2 tbsp tahini, 3 cloves of garlic, 2 tsp cumin powder, salt to taste, ½ tsp chilli powder and 2 tbsp extra virgin olive oil. Blend with 2 tbsp water to make a smooth paste.

step 3

STEP 01

Spoon the hummus into a bowl. Add 2 tbsp finely chopped parsley and 2 tbsp lemon juice. Stir together. Drizzle olive oil on the top and sprinkle cumin powder and a pinch of red chilli powder. Hummus is ready.

step 4

STEP 01

For the falafel, put 2 cups of soaked chickpeas in the mixer grinder jar. Pulse till coarsely ground.

step 5

STEP 01

To this add 1 finely chopped onion, 4 cloves garlic, ¼ cup besan which helps to bind the falafel, ¼ cup chopped parsley leaves, ¼ tsp enos fruit salt, ¼ tsp red chilli powder, 1 tsp coriander powder, 2 tsp cumin powder and salt to taste. Blend to get a coarse mixture. Open and mix and scrape the sides with a spoon as no water is added to this mixture. Put the lid on and pulse again.

STEP 06

5 do not grind to a smooth mixture. A slightly grainy texture is required.

STEP 07

6 preheat oil in a deep pan for frying the falafel.

STEP 08

7 remove the mixture from the jar, grease the palm of the hands and shape the mixture into lemon sized balls. slip the falafel balls into the hot oil.

STEP 09

8 fry on low to medium heat as the outside should not brown too fast. The inside needs to cook as well. Cook till crisp. Remove the cooked falafel and drain them on paper kitchen towels.

STEP 10

9 to make salad for the pita pockets, in a mixing bowl add ½ cup shredded cabbage, ½ cup sliced onions, ½ cup pomegranate, juice of half a lemon and salt to taste. Toss the salad.keep aside.

STEP 11

10 to make pita pockets, cut a pita bread in half to make a pocket.

STEP 12

11 apply a generous amount of hummus, put in some salad and crush 2 to 3 falafel and put them in the pocket. Stuff some more salad along the side.

STEP 13

12 crispy falafel pita pockets are ready.