Baked Falfael Pitas with Pickled Onions and Dill Sauce

Okay so despite what impression you have of how often I cook I have a slight problem with skip the dishes. Specifically because I can get falafels delivered directly to my office and it's fantastic (and too expensive).

I have made different chickpea fritter-like things for my lunch many times, but I wanted to make the real deal. This recipe gives you a somewhat crunchy outer layer , even though it's baked and not fried.

I decided to use the leftover tangy dill sauce I made last week from my potato latke recipe. It was so good and did my version of a quick pickle with some red onion, cloves and apple cider vinegar.

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Baked Falfael Pitas with Pickled Onions and Dill Sauce

Ingredients

  • 2 cans of chickpeas ( drained and rinsed thoroughly)
  • 3 cloves of garlic
  • 1/2 red onion roughly chopped
  • 1 cup of chopped cilantro
  • 1 cup of chopped flat leaf parsley
  • Juice of one lemon
  • 1 1/2 teaspoon of cumin
  • Salt and Pepper
  • 1/3 cup of flour
  • 1 tsp of baking powder

For assembly

  • Pitas with pockets
  • Cucumbers
  • Tomatoes
  • Hot Sauce

Pickled Onions

  • 1/2 cups of thinly sliced red onion
  • 1 pinch of ground cloves
  • 2 tablespoons of apple cider vinegar

Tangy Dill Sauce

  • 1/3 cup of dill (chopped)
  • 1 cup of sour cream
  • 1 tablespoon of fresh lemon juice
  • salt and pepper

Method

  1. Put all ingredients in a food processor and mix together until combined and somewhat smooth. If you prefer a chunkier falfael feel free to pulse it a couple times so it is less smooth.
  2. Then add flour and baking powder and pulse a few times.
  3. Using an icecream scooper ( or your hands) place them on a lined cookie sheet with parchment paper. Then slightly press down with your fingers so it's shaped like a small disc or cookie.
  4. Place in oven and cook for 40 minutes. Flipping half way through the time. If you want it to get a little more crispy feel free to leave it in there for an extra five minutes.
  5. During that time make your dill sauce, so simply combine ingredients together and set in the fridge until everything else is done.
  6. Make the quick pickled onions by combining ingredients in a small bowl and set on the counter until everything else is done.
  7. During the last few minutes put you pita into the oven to warm it up.

To Assemble:

  1.  Split pita in half and stuff with two to three falafels, add a generous amount of dill sauce, tomatoes, hot sauce, pickled onions.

Thanks for reading,

Sarah

Creamy Roasted Garlic Hummus

Hummus is the humble snack.  Shout out to hummus for keeping it real and being delicious and being relatively cheap to make.

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You can make any variation of hummus with a few main ingredients. One of the main ingredients is Tahini, which is such an awesome and versatile ingredient, and you will see yourself using it a lot. Drizzle it on some roasted veggies, or even on top of a salad, there are tons of possibilities. Tahini is simply ground  toasted sesame seeds. So go buy yourself a tub and treat yo self.

The thing that makes this hummus is the roasted garlic. I think it makes the garlic taste less harsh and sweeter. It is the perfect compliment to the rich Tahini.

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Creamy Roasted Garlic Hummus

Ingredients

2 cups canned chick-peas

2 tablespoons tahini

5 tablespoons olive oil

1⁄4 cup warm water

1  head of garlic

1 lemon (juice only)

1⁄4 teaspoon  salt

Method

1. Preheat your oven to 400 F. Peel the outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Cut  1/2 inch or so, from the top of cloves, exposing the individual cloves of garlic. Drizzle olive oil on the exposed top of the garlic, then wrap completely in aluminum foil. Cook for 45 minutes, then set out to cool to room temp.

2. Once cooled squeeze the garlic out of the cloves into a food processor.  Add all other ingredients. Blend until it reaches a consistency you like (I prefer a smoother hummus so I add a bit of extra oil and blend it for longer).

3. Be extra boujee and drizzle some olive oil and smoked paprika on top. Serve with warm pitas or veggies.

Thanks for reading,

Sarah