Falafel Pita Pockets and Balls

Pita pocket/ 1 per person (if needing gluten free, buy or make gluten free pitas)

Lettuce, shredded

Tomatoes, diced

Pickles, sliced

Radishes, sliced (optional)

Olives, sliced

Green onions, chopped

Falafel balls (see recipe below)

Lamb strips (optional)

Tahini sauce

Prepare pita pockets by either cutting each pocket in half or slice an opening near the top through one side of the pocket. Prepare all vegetables above and have each served in its own bowl. Fill each pita pocket with a combination of all the above ingredients. Drizzle tahini sauce into each pita pocket.

Falafel Balls
1 cup dried garbanzo beans or 2 cans chickpeas, drained water

3 green onions

½ cup parsley sprigs

4 garlic cloves

1 egg

1 tsp. ground cumin

½ tsp. baking soda

salt and pepper to taste

oil for frying

sesame seeds, if desired

Soak dried beans in water to cover overnight. Drain. Place beans in food mill or processor. Add green onions, parsley, garlic, egg, cumin, baking soda, salt and pepper. Process until almost smooth. Let stand 15 minutes. Refrigerate to chill. Pour oil 1 inch deep into a large skillet. Heat to 370º F. Moisten your hands and pinch off pieces of bean mixture ¾ inch in diameter. Shape into small balls with your hands or use a wet melon-ball scoop. Roll in sesame seeds if desired. Fry in hot oil until browned on all sides, about 2 minutes. Serve in pita pockets as shown above. Makes about 24 falafel balls.

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