Egyptian Herbed Falafel with Warm Pita

Ingredients

• Canned Chickpeas

  2 tins (800 g)

  $1.80

• Onions

  1 medium

  $0.30

• Garlic

  4 cloves

  $0.03

• Parsley

  1 bunch

  $0.60

• Coriander

  1 bunch

  $0.60

• Cumin

  1 tbsp

  $0.24

• Ground Coriander

  1 tsp

  $0.11

• Baking Powder

  1 tsp

  $0.07

• Salt

  1 tsp

  $0.00

• Vegetable oil

  4 tbsp

  $0.18

• Pita Bread

  1 pack

  $1.80

• Cucumber

  1 large

  $0.80

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Rinse and dry the chickpeas very thoroughly with kitchen paper to remove all surface moisture.

2. 2

   Pulse the chickpeas, chopped onion, garlic cloves, fresh parsley, and coriander in a food processor until finely minced but not puréed.

3. 3

   Transfer the mixture to a bowl, fold in cumin, ground coriander, baking powder, and salt, then chill for 20 minutes.

4. 4

   Form the seasoned mixture into 12 flattened patties using damp hands.

5. 5

   Heat vegetable oil in a heavy skillet over medium-high heat and pan-fry the falafel in batches for 3 to 4 minutes per side until crisp and deep brown.

6. 6

   Warm the pita breads, split open, and stuff with hot falafel patties and crisp sliced cucumbers.