Chickpea Flour Falafel Pitas

Chickpea Flour Falafel Pitas

Pan-fried falafel stuffed inside pitas with a lemony sour cream sauce, crumbled feta, lettuce and pine nuts. The falafel are made with chickpea flour alone, there aren’t any real chickpeas involved like you would find in a traditional version. These are cheater’s falafel, suited for when you don’t have chickpeas on hand but crave a falafel like there’s no tomorrow.

Chickpea flour to the rescue, along with garlic, onion, fresh cilantro, ground cumin and coriander. The falafel are pan-fried and come out crusty with creamy interiors. They’re texture is a little different from a regular chickpea falafel, a little drier, but the same flavors are all there.

For those of you wondering what on earth a falafel is, it’s a deep-fried chickpea fritter. A middle-eastern croquette of sorts. One of my favorite foods in the entire universe. Ridiculously delicious beyond explanation.

I usually make tzatziki or tahini sauce or sometimes both but I didn’t have any of the ingredients on hand. It was slim-pickin’s. I did have lemons and sour cream so I made a bright, simple sauce. I also had the remnants of feta cheese, just enough to give it a little salty bite and because I was craving the crunch of pine nuts I sprinkled a few of those on too. Falafel reinvented.

Craving abated.

Chickpea Flour Falafel

Chickpea Flour Falafel Pitas

Rating: 51

Prep Time: 25 minutes

Yield: about 4 servings

Chickpea Flour Falafel Pitas

Pan-fried falafel, chickpea fritters, stuffed inside pitas with a lemony sour cream sauce, crumbled feta, lettuce and pine nuts.

INGREDIENTS:

falafel:
1/3 cup finely diced yellow onion
3 cloves garlic, minced
1 teaspoon coarse salt
1/2 teaspoon baking soda
1/4 cup fresh cilantro or parsley, finely chopped
1 + 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 cup hot water (not boiling)
olive oil, for pan-frying
sauce:
1/2 cup sour cream
2 teaspoons lemon juice
1 - 3 tablespoons water
for serving:
pitas
shredded lettuce + diced tomatoes + thin-sliced red onion
crumbled feta cheese
pine nuts

INSTRUCTIONS:

  1. Combine all the falafel ingredients except the oil in a bowl and whisk together. Add the hot water and stir until combined. Allow to rest ten minutes.
  2. Meanwhile whisk together all the sauce ingredients, adding enough water to make a sauce.
  3. In a deep-sided skillet or frying pan heat 1/4-inch of oil over medium heat. Scoop up heaping tablespoons of the batter and pat into discs. Cook in batches about 2 minutes on each side. Add more oil if needed. Drain on paper towels.
  4. Stuff in pitas with your choice of fixins and drizzle generously with sauce.

Notes:

Adapted from Bob's Red Mill

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chickpea-flour-falafel-pitas/

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Comments

  1. says

    I didn’t know what a falafel was and have never heard of chickpea flour but that looks so good I think I need to discover those things! You are so creative and your recipes are so diverse – you’re amazing!

    Moon, hope you’re having a wonderful Caturday! Love and purrs, Angel & Isabella

  2. says

    These look delicious, Reeni. We are big fans of falafel! How about if my bare pantry is the opposite of yours. I don’t have chickpea flour but I do have canned garbanzo beans. Do you think I could use this recipe with pureed garbanzo beans instead of the flour and hot water? Your lemon- sour cream sauce sounds like it would be perfect with falafel. :)
    p.s. I like the red color better than the aqua. Aqua is one of my favorite colors but the red pops and looks so good with all of your food!

  3. says

    I still have a TON of chickpea flour leftover from my pancakes..so can’t wait to try these! Such a fun spin on falafel!

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