Ajeen Beckford Falafel

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 lb cooked chickpeas
• 6 garlic cloves, minced
• 1/2 ounce chopped parsley
• 1/2 ounce chopped chives
• 1 tablespoon cumin
• 2 teaspoons ground coriander
• cayenne pepper, to taste
• 3 eggs
• salt, to taste
• 5 ounces flour
• 6 ounces plain yogurt
• 2 ounces lemon juice
• 12 pita bread
• 6 ounces shredded iceberg lettuce
• 6 ounces diced tomatoes

Recipe

• 1 coarsely chop the chickpeas in a food processor.
• 2 add the garlic, parsley, chives, cumin, coriander and cayenne pepper and process for a few seconds more.
• 3 add the eggs, salt and flour and process briefly. remove from the machine and chill in the refrigerator for 1 hour.
• 4 combine the yoghurt and lemon juice and mix well. set aside.
• 5 portion the falafel into approximately 60 balls (meatball size) and deep-fat fry until crisp at 375°f drain well and keep warm.
• 6 to assemble: cut a pita in half or open it to form a pocket and stuff with several balls of falafel and 1oz of the shredded lettuce and diced tomato and dress with the yoghurt sauce.