Mini Falafel Pita
1- Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
2- Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, salt, cayenne pepper, garlic, and cumin. Process until blended but not pureed.
3- Sprinkle in the baking powder, bulgur and flour, and pulse. You want to add enough bulgur and flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4- Form the chickpea mixture into balls about the size of walnuts.
5- Heat oil in a frying pan over medium heat; Cook falafels until nice and golden on all sides, about 15 minutes total.
6- Serve in mini pita breads and drizzle with tahina thinned with water.
- 1½ cup dried chickpeas
- 1 large onion, roughly chopped
- 3 tablespoons finely chopped fresh parsley
- 1½ teaspoon salt
- 1 teaspoon cayenne pepper
- 6 cloves of garlic
- 1½ teaspoon cumin
- 1½ teaspoon baking powder
- 4 tablespoons bulgur wheat
- 4 tablespoons whole wheat flour
- Olive oil for pan frying
- Tahini sauce (mix 1 part tahini to 3 parts water)
- Mini whole wheat pita bread