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Falafel Pita with Tahini Sauce 🧆

Name: Falafel Pita with Tahini Sauce
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 2-4 servings
Cuisine: Levantine
Ingredients: 250 g dried chickpeas, soaked 18-24 h (not cooked); 1 small onion, quartered; 3 garlic cloves; 1 large bunch flat-leaf parsley; 1/2 bunch fresh coriander; 2 tbsp sesame seeds; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp bicarbonate of soda; Salt and black pepper; Neutral oil for shallow frying; 4 pita breads; 1 cucumber; diced; 2 tomatoes; diced; 1 red onion; sliced; 2 tbsp tahini + juice of 1 lemon + 2-3 tbsp ice water + 1 grated garlic clove (sauce); Feta crumbles and pickles, to serve

Damascus street-corner lunch, perfected: soaked chickpeas blitzed with parsley, coriander and garlic into a herb-flecked mix, rested, then shallow-fried into crackling balls with a jade-green heart. Tucked into pillowy pita with cucumber, tomato, red onion and pickles, showered with tangy lemon-tahini and a crumble of feta, it is fast food with three thousand years of practice behind it. The resting step is the secret — it keeps the falafel light instead of dense.

Damascus Governorate Levantine ⏱ 45 min Intermédiaire

Méthode

1

Drain the soaked chickpeas well and blitz with onion, garlic, herbs and sesame in a food processor to a coarse, grainy paste — not a purée.
2

Stir in cumin, coriander, bicarbonate, salt and pepper; rest 30 minutes (or chill overnight) so the mix dries out slightly.
3

Whisk the sauce ingredients smooth, thinning with ice water until it pours like cream.
4

Heat 2 cm of oil to 170°C; shape the mix into balls or use a falafel mold and fry 3-4 minutes, turning, until deep golden with a green center. Drain on wire.
5

Warm the pitas, open a pocket, and pack with salad, falafel and pickles.
6

Finish with a generous pour of tahini sauce and feta crumbles; eat before the pita has time to go soggy.

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Falafel Pita with Tahini Sauce 🧆

Méthode

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