Recipe courtesy of Dave Lieberman

Falafel Sandwiches with Sesame Mint Yogurt Sauce

  • Level: Intermediate
  • Total: 28 min
  • Prep: 20 min
  • Cook: 8 min
  • Yield: 6 servings
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Ingredients

2 (15-ounce) cans garbanzo beans (chickpeas), drained and rinsed

3 to 4 tablespoons, plus 1/2 cup all-purpose flour

1/4 cup packed fresh cilantro leaves

1/2 cup packed fresh parsley leaves

2 cloves garlic

1 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1 large egg, lightly beaten with a fork

Salt and pepper

3 quarts vegetable oil, for frying

3 good quality pita breads, cut in 1/2

Sesame Mint Yogurt Sauce, recipe follows

Fixings:

1 English cucumber, peeled and chopped into 1-inch pieces

1 small head iceberg lettuce, chopped into bite-sized pieces

1 small red onion, thinly sliced

1 green pepper, seeded and chopped into bite-sized pieces

Sesame Mint Yogurt Sauce:

2 cups plain whole-milk yogurt, preferably Greek-style

1 bunch mint leaves, finely chopped

1/4 to 1/2 teaspoon dark sesame oil

1 lemon, zested and juiced

Salt and pepper

Directions

  1. In a food processor, combine the garbanzo beans, 3 to 4 tablespoons flour, herbs, garlic, cumin, cayenne, egg, and salt and pepper; pulse together until almost smooth. Transfer mixture to bowl. The mixture should be firm enough to form balls; if not, add additional flour as needed. Shape mixture into balls about 2 inches in diameter. Toss in remaining 1/2 cup flour to coat all over. Set aside until oil is hot enough to fry.
  2. Heat oil over medium-high heat until about 375 degrees F. Test with some extra falafel mix to see if the temperature is right; it should sink and rise to the surface and float. Add falafel balls in batches so as not to crowd them and cook until crisp and golden, about 8 minutes. Carefully remove from oil and drain on paper towels.
  3. Fill pita halves with a few falafel balls, cucumber, lettuce, onions and peppers, and top with yogurt sauce.

Sesame Mint Yogurt Sauce:

  1. Combine all ingredients in a bowl until well incorporated. Season with salt and pepper, to taste. Refrigerate until ready to serve.

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