Dress up your falafel pita with vibrant veggies and an addicting herb sauce!
For the falafels:
2 cups cooked chickpeas, drained and rinsed
1 small onion, chopped
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
Salt and black pepper to taste
2 tablespoons all-purpose flour or chickpea flour (for binding)
Vegetable oil for frying
For the schug sauce:
2 cups fresh cilantro leaves, packed
1 cup fresh parsley leaves, packed
4-5 cloves garlic
2-3 small green chili peppers (like serrano or jalapeño), chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cardamom
1/4 cup olive oil
Juice of 1 lemon
Salt to taste
For garnish:
Shredded carrots
Pepperoncini peppers, sliced
Hummus
Harissa
Instructions:
Start by making the schug sauce. In a food processor, combine the cilantro, parsley, garlic, green chili peppers, ground cumin, ground coriander, cardamom, olive oil, lemon juice, and a pinch of salt. Blend until smooth. Taste and adjust seasoning if needed. Transfer the schug sauce to a bowl and set aside.
In a food processor, combine the chickpeas, chopped onion, minced garlic, parsley, cilantro, ground cumin, ground coriander, paprika, salt, black pepper, and flour. Pulse until the mixture comes together but still has some texture. You don't want it completely smooth.
Transfer the falafel mixture to a bowl and refrigerate for 30 minutes to firm up.
Heat vegetable oil in a deep skillet or pot over medium-high heat.
While the oil is heating, shape the falafel mixture into small patties or balls using your hands.
Once the oil is hot, carefully place the falafel patties or balls into the oil, frying in batches to avoid overcrowding the pan.
Fry the falafels for 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil.
To serve, place the falafels in warmed Angel Bakeries pitas. Top each falafel with a dollop of schug sauce, shredded carrots, and sliced pepperoncini peppers.