Falafel Pita
Falafel Pita
Directions
- After soaking the chickpeas overnight, place chickpeas in a sauce pan with enough cool water to cover by 1 inch. Simmer for 2-3 hours then drain and chill.
- Put peas in food processor and puree. Add garlic, parsley, chives, cumin, coriander and cayenne pepper and puree to combine. Add eggs, salt and flour to mixture to combine and then chill mixture for 1 hour.
- Portion into 60 balls using a #50 scoop. Deep fry them at 375 degrees until crisp and drain and hold.
- Combine the tofu and lemon juice and set aside.
- To make sandwich, split pita and open pocket then add tofu spread, falafel balls, lettuce, cucumber and tomatoes and serve warm.
Ingredients
- 12 bread, pita
- 1 lb(s). chickpeas, dried, (soaked overnight)
- 1/2 oz. chives, fresh
- 2 tsp. coriander
- 5 oz. flour, all-purpose
- 6 garlic, clove(s)
- 2 oz. lemon juice
- 1/2 oz. parsley, fresh flat leaf
- 1 Peak Fresh Produce® Cucumber(s), English, sliced
- 6 oz. Peak Fresh Produce® Lettuce, Shredded
- 12 Peak Fresh Produce® Tomato(es), Slices
- 1/8 tsp. Roma® Cayenne Pepper
- 1 Tbsp. Roma® Cumin, Ground
- 1 tsp. salt, kosher
- 6 oz. tofu, silken
- 3 West Creek® Egg(s), Medium
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
