Ingredients

The following ingredients have 4 Servings
  • 4 ozs dried chickpeas
  • 4 ozs White bean (canned)
  • 2 sprigs parsley
  • 2 sprigs cilantro
  • 1 small onion
  • 2 garlic cloves
  • 0.5 tsp ground Cumin
  • 0.5 tsp ground cilantro
  • 1 pinch Baking powder
  • salt
  • peppers
  • 2 small red Bell pepper
  • 1 lemon
  • 3 Tbsps olive oil
  • 5 ozs Yogurt (low-fat)
  • 2 Tbsps Tahini
  • 3 Tbsps sparkling mineral water
  • 3 scallions
  • 1 Romaine lettuce
  • 4 Pita bread
  • vegetable oil (for frying)
  • 1 oz Sesame seeds

Instruction

  • Rinse chickpeas, place in a bowl, add enough water to cover and let soak for 12 hours.
  • The next day, drain the chickpeas in a sieve, rinse with cold water and drain well. Rinse and drain white beans. Chop both coarsely in a food processor (or blender).
  • Rinse parsley and cilantro, pat dry, pluck leaves and coarsely chop. Peel onion and garlic and chop coarsely.
  • Add cumin, ground coriander and baking soda to the bean mixture and puree until smooth. Season liberally with salt and pepper and refrigerate.
  • Rinse bell peppers, wipe dry, cut into quarters and remove seeds. Place skin side up on a baking sheet and roast under preheated broiler until blackened and blistered, watching carefully. 
  • Place peppers in a bowl, cover with a plate and let stand for about 10 minutes.
  • Squeeze juice from lemon. Remove skins from roasted peppers and cut peppers into fine strips. Place in a bowl, add a few splashes of olive oil and lemon juice, season with salt and pepper and gently mix.
  • In another bowl, mix together yogurt, tahini paste, remaining olive oil, 1-2 tablespoons lemon juice and the mineral water. Season with salt and pepper.
  • Rinse scallions, pat dry and finely chop. Rinse lettuce, spin dry and cut into thin strips.
  • Lightly toast pita bread. Heat vegetable oil in a pot (or in a deep fryer) to 175°C (approximately 350°F). With moistened hands, form chickpea mixture into 12 equal balls. Roll balls in sesame seeds to coat.
  • Gently add falafel in small batches and cook until crispy. Drain on paper towels.
  • Fill toasted pita bread with vegetables and falafel. Serve with yogurt sauce.