Low Iodine Falafel Pita Sandwich

Total time8 hr 50 min

Prep time30 min

Cook time20 min

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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
McCormick Gourmet Organic Ground Coriander, 1.25 oz Morton & Bassett Ground Coriander Badia® Ground Coriander 1.75 oz Spicely Organic Coriander Ground, 1 each Frontier® Organic Ground Coriander Seed
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½ tsp baking powder
1 tsp kosher salt
¼ tsp black pepper
¼ tsp cayenne pepper (optional)
3 tbsp all-purpose flour
⅓ cup neutral oil (such as canola oil 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)
Omit this
This ingredient likely doesn’t work for the diet.

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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