Food Friday - Falafel Pita and Lentil Salad

This meal is a little more involved than most of the dishes in my rotation but it's worth every second you put into it. I used to make my own pita too but since it involves opening up a 500 degree oven every two to four minutes I haven't done it since Thomas was born. It also turns the whole meal into a five hour ordeal so I wouldn't recommend homemade pita unless you've got someone you really need to impress.

Traditionally falafel are formed as little balls. I recommend forming them into patties instead; they're much easier to fry.

Falafel

1 cup dried / 1 can chickpeas
1/2 large onion, roughly chopped
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh cilantro
4 cloves garlic
1 tsp cumin
1 tsp salt
1/2 - 1 tsp red pepper flakes
1 tsp baking powder
1/4 - 1/2 cup flour

Pita
Tomatoes
Lettuce
Cucumbers
Yogurt
Tahini

Put chickpeas in a large bowl and cover with cold water. Soak overnight, then drain. Or use drained and rinsed canned chickpeas

Place chickpeas, onions and garlic in the bowl of a food processor fitted with a steel blade. Process until blended but not pureed (you may need to work in two batches). Add fresh herbs and spices and pulse to mix.

Move mixture to a bowl. Stir in baking powder and 1/4 cup flour. Add flour until the dough no longer sticks to your hands. Cover and refrigerate for at least 1 hour.

Form the chickpea mixture into patties. Heat oil in a skillet and fry 1 patty to test. If it falls apart, add a little flour. Fry patties for a few minutes on each side until golden brown. Drain on paper towels.
OR
Brush patties with olive oil and bake in 350 degree oven for 15-20 minutes, turning once.

Stuff half a pita with falafel, chopped tomatoes, lettuce, etc. Drizzle with yogurt and/or tahini.


Lentil Salad

Salad
3/4 cup green or brown lentils, rinsed
1/2 cup brown rice
1 1/2 cups grape tomatoes, halved
1 cup cucumber, diced
1/3 cup fresh dill, chopped

Dressing
1 clove garlic, crushed into paste
1/2 tsp salt
1-2 tbsp olive oil
1/4 cup lemon juice
1/4 tsp black pepper

Cook rice.

Cover lentils with water. Bring to boil, reduce heat and simmer partially covered 25-20 minutes. Drain.

Sprinkle garlic with salt. Mash into paste with side of a chef's knife.

In bowl, whisk together garlic paste, oil, lemon juice and pepper

Toss lentils and rice with dressing. Cool to room temperature and add tomatoes, cucumber and dill