Middle‑Eastern Falafel Pockets with Tahini Yogurt

Ingredients

FOR THE FALAFEL

FOR SERVING

FOR THE TAHINI YOGURT SAUCE

Steps

1. Step 1

   Place the dry chickpeas in a large bowl, cover with cold water and soak for at least 12 hours, then drain and pat dry.

   • 1 cupdry chickpeas

2. Step 2

   In a food processor combine the soaked chickpeas, parsley, cilantro, diced onion, minced garlic, cumin, coriander, baking powder, flour, salt, and black pepper; pulse until the mixture is coarse but holds together when pressed, about 30 seconds.

   • 1 cupdry chickpeas
   • ½ cupfresh parsley leaves
   • ½ cupfresh cilantro leaves
   • 3 clovesgarlic cloves, minced
   • 1 tspground cumin
   • 1 tspground coriander
   • ½ tspbaking powder
   • 2 tbspall‑purpose flour
   • ½ tspsalt
   • ¼ tspblack pepper

3. Step 3

   Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes to firm up, which makes shaping easier.

4. Step 4

   Heat vegetable oil in a deep, heavy‑bottomed pot to 350°F (175°C). Using a tablespoon or falafel scoop, form the chilled mixture into 1‑inch balls and gently lower them into the hot oil; fry in batches, turning once, until golden brown and crisp, about 4‑5 minutes per batch.

   • 2 cupsvegetable oil for frying

5. Step 5

   Using a slotted spoon, transfer the cooked falafel to a paper‑towel lined tray to drain excess oil, then keep warm in a low oven (200°F) while you finish the remaining batches.

6. Step 6

   Meanwhile, preheat the oven to 350°F (175°C) and wrap the pita breads in foil; warm for 5‑7 minutes until soft and pliable.

   • 4whole‑wheat pita breads

7. Step 7

   In a small bowl whisk together the soy yogurt, tahini, lemon juice, minced garlic, and salt until smooth and slightly thinned; adjust seasoning with extra lemon or salt if needed.

   • ½ cupunsweetened soy yogurt
   • 2 tbsptahini
   • 1 tbsplemon juice
   • 3 clovesgarlic cloves, minced
   • ½ tspsalt

8. Step 8

   To assemble, cut each warm pita in half, open a pocket, and stuff with 2‑3 falafel balls; drizzle generously with the tahini‑yogurt sauce and serve immediately.

   • 2 tbsptahini