Total Steps
3
Ingredients
19
Tools Needed
7
Ingredients
- cup tahini or yoghurt sauce(optional)
- 1 cup lettuce loosely packed finely shredded
- 3 scallions shredded
- 1 bell pepper thinly sliced
- 1 cucumber julienned
- 2 tomatoes sliced
- 4 rounds pita bread warmed and halved
- vegetable oil for frying
- teaspoon salt
- cup bulgur wheat
- 2 cup coarsely crumbled stale whole-wheat bread
- 1 can garbanzo beans (16 oz) drained and rinsed
- 1 large lemon juiced
- 2 large garlic clove finely chopped
- 4 tablespoons fresh cilantro chopped
- teaspoon red pepper flakes crushed
- teaspoon ground cumin
- teaspoon freshly ground black pepper
- cup scallions finely chopped
Instructions
Step 1
In a bowl, cover the bulgur with cold water and allow to soak for 30 minutes. While the bulgur is soaking, put the bread in another bowl, cover with cold water and soak for 15 minutes. Drain the bread in a colander, squeezing out the excess moisture. Drain the bulgur well through a fine sieve.
Step 2
In the bowl of a food processor, combine the garbanzos, lemon juice, garlic, cilantro, pepper flakes, cumin, black pepper, and scallions. Process with an off-on motion until the mixture is finely chopped. Transfer the mixture to a bowl. Stir in the bulgur and bread.
Step 3
Heat 1 inch of vegetable oil in a heavy 12-inch skillet over medium-high heat until very hot but not smoking. Add the patties to the pan without crowding and fry for 2-3 minutes, turning once, until golden brown all over. As the patties brown, transfer to paper towels to drain and keep warm while frying the remainder. To serve, tuck 3-4 falafel balls or patties in each pita half, then add several slices of tomato, cucumber, and bell pepper, and a sprinkling of shredded scallions and lettuce. Drizzle with the tahini or yogurt sauce.