Rolled in pita bread, this satisfying vegetarian sandwich with spiced chickpea fritters and all the fixings is a Middle Eastern classic.
1 1/2 cup dried chickpeas
1/2 onion, roughly chopped
2 garlic cloves, roughly chopped
1 cup chopped parsley or cilantro
1 tsp. baking powder
1 tsp. ground cumin
Salt and freshly ground pepper, to taste
1 to 2 tbsp. water
Vegetable oil, for frying
6 medium to large pitas (with pockets)
Soak chickpeas in water to cover by 2 to 3-inches. Cover and refrigerate for 24 hours. The chickpeas should triple in volume.
Drain and rinse chickpeas. Set aside.
Add chickpeas to a large food processor. Pulse until mixture has a coarse meal texture, adding 1 to 2 tbsp. of water, if needed. Add onion, garlic, parsley, cumin, oregano, baking powder, and salt and pepper. Pulse to combine until mixture is finely ground.
To shape falafels: Measure heaping tbsp. of the mixture and roll into 1 1/2-inch balls or discs.
Add oil to deep fryer or pour enough oil in deep skillet to come 2 to 3-inches up sides of pan. Heat oil to 350 degrees F. over medium heat. Fry the falafels until golden brown, about 3 to 5 minutes. Drain on paper towel.
Add falafels to pitas. Garnish with lettuce, tomato, onion, pickled turnip and Tahini Sauce. Roll up sandwich and serve.
Yield: 6 servings.