Eosinophilic Esophagitis Friendly Falafel Pita Sandwich
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Learn more →Ingredients
4 servings
For the falafel
- 1 cup dried chickpeas
- ½ medium yellow onion, roughly chopped
- 3 cloves garlic, roughly chopped
- ½ cup fresh flat-leaf parsley leaves, loosely packed
- ¼ cup fresh cilantro leaves, loosely packed
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp baking powder
- 1 tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 3 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ⅓ cup neutral oil (such as canola or vegetable oil), for frying
For the tahini sauce
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 1 clove garlic, finely grated
- 3–4 tbsp cold water
- ¼ tsp kosher salt
For serving
- 4 pita breads
- 1 cup cherry tomatoes, halved
- 1 cup english cucumber, thinly sliced
- 1 cup romaine lettuce, shredded
- ¼ cup pickled red onion or pickled turnips (optional)
Instructions
- 1
Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak at room temperature for 8 hours or overnight, until the chickpeas have roughly doubled in size and are tender enough to pierce with a fingernail but still raw at the center. Drain and pat dry thoroughly — excess moisture will make the falafel fall apart.
- 2
Add the drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and cayenne (if using) to a food processor. Pulse in short bursts, 15–20 times, scraping down the sides as needed, until the mixture resembles coarse, slightly damp sand — it should hold together when pressed between your fingers but not be a smooth paste. Do not over-process.
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