Falafel Pita Pockets
with Roasted Peppers and Yogurt Sauce
|Saturated Fat Acids||3.7 g|
|Sugar added||0 g|
|Bread exchange unit||3|
Rinse chickpeas, place in a bowl, add enough water to cover and let soak for 12 hours.
The next day, drain the chickpeas in a sieve, rinse with cold water and drain well. Rinse and drain white beans. Chop both coarsely in a food processor (or blender).
Rinse parsley and cilantro, pat dry, pluck leaves and coarsely chop. Peel onion and garlic and chop coarsely.
Add cumin, ground coriander and baking soda to the bean mixture and puree until smooth. Season liberally with salt and pepper and refrigerate.
Rinse bell peppers, wipe dry, cut into quarters and remove seeds. Place skin side up on a baking sheet and roast under preheated broiler until blackened and blistered, watching carefully.
Place peppers in a bowl, cover with a plate and let stand for about 10 minutes.
Squeeze juice from lemon. Remove skins from roasted peppers and cut peppers into fine strips. Place in a bowl, add a few splashes of olive oil and lemon juice, season with salt and pepper and gently mix.
In another bowl, mix together yogurt, tahini paste, remaining olive oil, 1-2 tablespoons lemon juice and the mineral water. Season with salt and pepper.
Rinse scallions, pat dry and finely chop. Rinse lettuce, spin dry and cut into thin strips.
Lightly toast pita bread. Heat vegetable oil in a pot (or in a deep fryer) to 175°C (approximately 350°F). With moistened hands, form chickpea mixture into 12 equal balls. Roll balls in sesame seeds to coat.
Gently add falafel in small batches and cook until crispy. Drain on paper towels.
Fill toasted pita bread with vegetables and falafel. Serve with yogurt sauce.