Ingredients:
1 cup dried chickpeas, soaked overnight
1/2 onion, roughly chopped
3 cloves garlic
1/2 cup parsley leaves
1/2 cup cilantro leaves
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon baking powder
salt and pepper, to taste
1 tablespoon flour
oil for frying
4 pita breads
Tahini sauce
Lettuce leaves
Tomato slices
Cucumber slices
Pickles (optional)
Instructions:
Drain and rinse the chickpeas.
In a food processor, pulse the chickpeas, onion, garlic, parsley, cilantro, cumin powder, coriander powder, baking powder, salt, and pepper until a coarse mixture forms.
Add the flour and pulse until just combined.
Shape the mixture into small, flat patties.
Heat the oil in a large pan over medium heat. Fry the falafel patties until golden brown on both sides, about 3-4 minutes per side.
Toast the pita breads until lightly crispy.
Spread some tahini sauce on the inside of each pita bread.
Fill the pita breads with the lettuce leaves, tomato slices, cucumber slices, pickles, and falafel patties.
Serve immediately.
And here’s a recipe for lentil soup:
Ingredients:
1 cup green lentils, rinsed and drained
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 teaspoon cumin powder
1 teaspoon dried thyme
1/2 teaspoon paprika
6 cups vegetable broth
1 can diced tomatoes
salt and pepper, to taste
lemon wedges, for serving
chopped parsley, for serving (optional)
Instructions:
In a large pot, heat the olive oil over medium heat.
Add the onion, garlic, carrots, and celery. Cook until the vegetables are tender, about 5 minutes.
Stir in the cumin powder, thyme, and paprika. Cook for another minute.
Add the lentils, vegetable broth, and diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat to low.
Simmer the soup for about 30 minutes, or until the lentils are tender.
Season the soup with salt and pepper, to taste.
Serve the soup hot, garnished with lemon wedges and chopped parsley, if desired.
