Pitas and Falafels

I have been craving Greek food for so long. Living in a small town and miles from a real city that would provide a restaurant which could satisfy my cravings, I randomly decided to make it one night for dinner. It's been awhile since I've put together pitas and falafels, but it's pretty easy. Thanks to my husband, he ran with the idea and helped me out. It doesn't take as long when you have an amazing husband who enjoys cooking and will help you throw a meal together right after work.

My very excited sous chef :)

We had two friends over plus James, Verena, and I so we made about 8 servings. Thankfully we had some leftovers and I was able to enjoy some pitas for my lunch the next day as well! Here is the ingredient list:

FALAFEL Ingredients:

• 2 (15 ounce) can of chickpeas (or garbanzo beans), drained
• 2 onion chopped
• 1 cup fresh parsley
• 4 cloves garlic, chopped
• 2 eggs
• 1 tablespoon and 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons salt
• 2 "dashes" pepper
• 2 "pinches" cayenne pepper
• 2 teaspoons lemon juice
• 2 teaspoons baking powder
• 2 tablespoons olive oil
• 2 cups dry bread crumbs
• Oil for frying

PITA Ingredients:

• 1 head of Lettuce (romaine, etc.)
• 2 Tomatoes
• 2 Bell Peppers
• 1/2 Red Onion
• Giraldi's Italian dressing
• Pita bread
• Feta Cheese

Falafel Directions:

1. In a large bowl mash chickpeas until thick and pasty. I recommend using a cup to mash the peas. Using a blender will make the consistency too thin. 

Whole chickpeas

Mashed consistency

2. Chop up the onions, parsley, and garlic. 

3. Put these ingredients into blender and process. After processing these ingredients add them to the mashed chickpeas and stir in evenly. 

Chopped ingredients

Consistency of blended ingredients

Blended ingredients added to the mashed chickpeas

4. In a small bowl combine the eggs, cumin, coriander, salt, pepper, cayenne, lemon juice, and baking powder.

5. Stir this mixture into the chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together. Add more or less bread crumbs as needed. Form small balls and then flatten into patties.

Verena got in on the action and helped craft these small patties!

6. Heat about an inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. 

Pita directions:

1. Before or while making falafels chop up the red onion, peppers, tomatoes, and lettuce. Put the lettuce to the side until you are ready to eat.

 2. Using Girard's Italian dressing (or other preferred dressing), mix in the chopped tomatoes, peppers, and onions so they can marinate.

3. Once you are ready to eat, slice the pita bread and create the pita pockets. Stuff in about two falafels, lettuce, the marinated veggies, and top with feta. Enjoy!

The finished product!