Falafel in Pita W/Roasted Garlic&Caramelized Onion Couscous

Name: Falafel in Pita W/Roasted Garlic&Caramelized Onion Couscous
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 2 (15 ounce) cans chickpeas, rinsed and drained; 6 garlic cloves, chopped; 1/2 onion, chopped; 1 extra large egg; 1 lemon, juice of; 1/3 cup chopped parsley; 1/3 cup chopped cilantro; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon cayenne pepper; 1/3 cup self rising flour, plus 2 1/2 tbs; 1/4 cup all-purpose flour, for shaping patties; salt; canola oil (for frying); 1 cup plain Greek yogurt; 1/4 cup tahini paste; 1 lemon, juice of; 2 garlic cloves, chopped; 1 pinch salt; 1 pinch paprika; 1/4 cup water; diced tomatoes and cucumber; pita bread, for sandwich; 1 (10 ounce) box couscous (plain); 1 large onion, chopped; 5 garlic cloves; 1/4 cup olive oil, plus 1 tbs. olive oil; 1 teaspoon salt; 1/2 chicken bouillon cube; 2 tablespoons chopped parsley

Submitted by Joanne

"I love Falafel! This is my second attempt making it. The first time was a learning experience (not too good). But this one turned out really good. Next time I will try it with dried chick peas."

Download

photo by Joanne

Ready In:: 1hr 15mins
Ingredients:: 30
Serves:: 4-6

ingredients

For Falafel
2 (15 ounce) cans chickpeas, rinsed and drained
6 garlic cloves, chopped
¹⁄₂ onion, chopped
1 extra large egg
1 lemon, juice of
¹⁄₃ cup chopped parsley
¹⁄₃ cup chopped cilantro
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon cayenne pepper
¹⁄₃ cup self rising flour, plus 2 1/2 tbs
¹⁄₄ cup all-purpose flour, for shaping patties
salt
canola oil (for frying)
Yogurt Tahini Sauce
1 cup plain Greek yogurt
¹⁄₄ cup tahini paste
1 lemon, juice of
2 garlic cloves, chopped
1 pinch salt
1 pinch paprika
¹⁄₄ cup water
Toppings
diced tomatoes and cucumber
pita bread, for sandwich
For the caramelized onion and roasted garlic couscous
1 (10 ounce) box couscous (plain)
1 large onion, chopped
5 garlic cloves
¹⁄₄ cup olive oil, plus 1 tbs. olive oil
1 teaspoon salt
¹⁄₂ chicken bouillon cube
2 tablespoons chopped parsley

directions

For the Falafel:
In a food processor, add the chickpeas, garlic, onion, egg, lemon juice, parsley, cilantro, cumin, coriander, and cayenne. Pulse about 5 times. Add self rising flower and pulse another 5 times. The mix should not be too smooth but no large chunks.
Transfer to a mixing bowl and season with salt. Refrigerate for 30 minutes.
Remove chickpea mix from refrigerator. Add enough oil to large saute pan to fill it 1/2-inch up the sides. Heat oil on medium heat while you form patties.
Drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup of flour. Roll into balls and press very gently into patties.
When oil is hot, reduce heat to med/low then fry patties in batches for 3 to 4 minutes per side. Transfer to a paper towel lined plate.
Slice the pita bread in half and open to make a pocket. Place 2 to 3 falafels inside and top with cucumbers, tomatoes and tahini yogurt sauce.
For the yogurt tahini sauce:
Combine all ingredients in food processor. Blend on high speed to make a smooth and creamy sauce.
For the couscous:
Place garlic cloves, 1 tbs. olive oil and 1/2 teaspoons salt in aluminum foil. Close tightly to make a pouch. Bake at 375 for 45 minutes (you can do this in a toaster oven if you want). When garlic is done, smash with a fork. It should be a paste like consistency.
In large saute pan, heat olive oil on med/low heat. Add onion and 1/2 teaspoons salt reduce heat to low and saute stirring occasionally for about 1/2 hour. Remove from heat.
Cook couscous according to box except (add 1/2 chicken bouillon cube to water). When couscous is done, add the caramelized onion, roasted garlic and parsley. Toss to combine.