Prepare vegetables ahead of time. Slice some of the red onion and put aside for sandwich toppings; dice the rest for use in falafel patty. Mince the garlic for ease of mixing in food processer/blender. Slice cucumber and tomato, get lettuce leaves ready–place all aside.
2.
Drain chickpeas, then empty container into food processer/blender, and add diced onion, garlic, lime juice, and olive oil. Add cilantro and blend again until mixture is relatively uniform (it will be a bit chunky) and resembles a thick paste. Ideally, you don’t want big chunks of garlic or onion. Add a bit of the flour and baking soda to absorb some of the moisture—I recommend putting the paste in a bowl first and stirring it with a spoon at this point. It becomes very challenging to get out of the blender
3.
Place some of the flour and baking powder in a small bowl and mix with a fork to create a basic dredge. Take about a tablespoon worth of paste, roll it into a small patty, and dip it briefly into the flour dredge. DO NOT coat it entirely— just a gentle dusting to hold it together as a patty, so that the paste does not all disintegrate in fryer.
In a skillet or saucepan, heat oil over medium heat. Drop the patties in one by one, allowing space between. (Some prefer vegetable oil; I use olive oil for the additional flavor and health benefits. Others also do a deep-fry, where the entire falafel is covered in oil. I fry them in about a quarter inch of oil.)
4.
When the edges of the patty appear to have turned a golden brown, flip and repeat on other side. Once both sides are golden brown, transfer to a plate with a paper towel to absorb excess oil.
Put the hummus, veggies, and falafel into a warm pita shell and enjoy!
Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.