Mighty medina falafel sandwich

Name: Mighty medina falafel sandwich
Yield: 6
Ingredients: 6-8 round small pita breads, split; 2 baby gem lettuce, shredded; 1/2 bunch flat-leaf parsley, leaves picked; 200g pickles, thinly sliced; 2 tsp sumac; Tahini, to drizzle; Chilli sauce, to taste; 1 onion, roughly chopped; 4 garlic cloves; 1/2 bunch coriander, roots removed; 400g dried chickpeas, soaked overnight in cold water, drained; 1/3 cup (50g) chickpea or besan flour; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp aleppo pepper flakes (substitute dried chilli flakes); 1/2 tsp baking powder; 1/4 tsp bicarbonate of soda; Vegetable oil, for deep-frying

Rate now

https://healthimprovements.info/recipes/mighty-medina-falafel-sandwich/qkpnhfyz — Mighty medina falafel sandwich

Jump to recipe

by John Gregory-Smith

Jun 24, 2019

This is an edited extract from Saffron in the Souks by John Gregory-Smith, published by Hachette Australia (hardback RRP $40). Food photography by Nassima Rothacker. Location photography by Alan Keohane.

6-8 round small pita breads, split
2 baby gem lettuce, shredded
1/2 bunch flat-leaf parsley, leaves picked
200g pickles, thinly sliced
2 tsp sumac
Tahini, to drizzle
Chilli sauce, to taste

Falafel

1 onion, roughly chopped
4 garlic cloves
1/2 bunch coriander, roots removed
1/2 bunch flat-leaf parsley, leaves picked
400g dried chickpeas, soaked overnight in cold water, drained
1/3 cup (50g) chickpea or besan flour
2 tsp ground cumin
2 tsp ground coriander
1 tsp aleppo pepper flakes (substitute dried chilli flakes)
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
Vegetable oil, for deep-frying

Method

1.

For the falafel, place the onion and garlic in a food processor and process until finely chopped. Add the herbs and continue to process until combined and finely chopped. Add the chickpeas, flour, spices, baking powder and bicarb. Season liberally and process, scraping the sides occasionally until combined and you form a paste. Divide the mixture into 32 portions and roll into small balls.
2.

Fill a large saucepan three-quarters full with oil and heat to 180°C (a cube of bread will turn brown in 90 seconds when the oil is hot enough). Cook falafel, in batches, stirring gently, for 1-2 minutes or until golden all over. Remove with a slotted spoon and drain on paper towel. Repeat.
3.

Serve in the pita with the lettuce, parsley, pickles, a sprinkle of sumac, a drizzle of tahini and chilli sauce to taste, with extra pickles, turnips and radishes on the side.