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Fried Vegetable Fritters in Pita

Deep Fry or 450°F Oven
Serves 6

Falafel is a delicious meatless sandwich which is very popular in Jewish neighborhoods in many cities. I was introduced to falafel in college at an event sponsored by the Hillel Foundation. You may bake the falafel to reduce the fat. They aren't quite as good, but they are healthier.
2 (15-ounce) cans chick-peas (garbanzo beans), rinsed and drained
1/2 cup grated onions
1/2 cup snipped fresh parsley
1 egg
1 clove garlic, minced
1 teaspoon Kamoon
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Dash ground red pepper
6 pita breads, warmed and opened
2 cups shredded leaf lettuce
3/4 cup Tahini Sauce (below)
 Oil for deep frying
Tahini Sauce
1/4 cup Tahini
1/2 cup Water, or more
1 Garlic Clove, crushed
1 Tablespoon Lemon Juice, freshly squeezed

  1. In a blender or food processor, combine the chick-peas, onions, parsley, egg, garlic, cumin, salt, black pepper and red pepper.
  2. Pulse blend or process until the mixture resembles coarse cornmeal.
  3. Cover and refrigerate for 30 minutes.
  4. Shape the mixture into 1 inch balls. Set aside.
  5. Mix tahini sauce ingredients. The mixture should be the consistency of a creamy salad dressing. Add more water, if necessary.
  6. Heat 2 inches of oil in a large skillet. Add the falafel a few at a time and cook about 5 - 6 minutes or until crispy and golden. Alternately, place on a greased baking sheet and bake in a 450°F oven for 10 minutes.
  7. To serve, open the pocket of each pita. Line each pocket with some of the lettuce, then place two or three patties in each. Top each with 2 Tablespoons of tahini sauce.